Tajarin with White Truffle
A Traditional Egg Pasta from Langhe and Monferrato, Italy. Thin, long and flat shape make your pasta dish next-level delicious!
Print
Pin
Save Recipe
Servings: 4 people
Calories: 493kcal
Ingredients
- 250 grams flour
- 8 egg yolks
- 80 grams butter
- Parmigiano-Reggiano
- 1 white truffle
- salt to taste
Instructions
How to make Tajarin from scratch:
- Arrange the flour on a pastry board.
- Combine the egg yolks.
- Add the egg yolks to the flour and mix everything with patience until you get a solid and elastic dough.
- Cover the dough with cling film and let it rest for about 20 minutes.
- Dust the work surface with flour and roll out the dough thinly with a rolling pin.
- When the dough has reached a thickness of 2 mm, fold it on itself: start from one edge, folding it over until you obtain a rolled strip.
- Then with a very sharp knife, cut this rolled strip into very thin slices that will unroll to become tajarin.
How to prepare the Tajarin:
- In a large pot, bring plenty of salted water to a boil and cook the tajarin until al dente, about 2 to 4 minutes.
- In the meantime, scrub the truffle with a brush or damp cloth to remove any earthy residues, peel it, and grate half of it. Slice the other half with a truffle slicer and set aside.
- Melt the butter in a large pan and add the grated truffle, then add the cooked pasta.
- Add a generous sprinkling of grated Parmigiano Reggiano cheese and let the flavors mix for a few minutes, stirring with a wooden spoon.
- Transfer the seasoned tajarin to a serving dish and serve immediately, sprinkled with the remaining sliced truffle and a pinch of salt.
Calories: 493kcal | Carbohydrates: 49g | Protein: 12g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 434mg | Sodium: 161mg | Potassium: 106mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1019IU | Calcium: 61mg | Iron: 4mg
Liked this recipe?Follow us NonnaBox for more!