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Truffle Tagliolini: Let’s Discover How to Serve Them Together
Truffle tagliolini are a delicacy to be savored in all their flavor: let’s discover together how to prepare and season them.
What comes to mind if we say truffle tagliolini or, as they say in Piedmontese, tajarin? The scent of a great culinary classic, certainly. But also a characteristic traditional dish, with a history that starts from afar, in the fifteenth century, in the area between Langhe and Monferrato, before spreading throughout Piedmont and finally throughout Italy.
Precisely because of the high number of eggs required for its preparation, however, even then this pasta was reserved for important occasions or feast days. It is this particularity that makes it a very “rich” pasta, certainly not suitable for every day, but extraordinary. It seems that even King Victor Emmanuel II was particularly fond of it… and who could blame him?
It is a dish that stands out for its renowned style, a true symbol of Italian gastronomy. So, let’s go and discover the recipe for White or Black Truffle Tagliolini together!
Truffle Tagliolini: How to Make Them at Home
How do you make truffle tagliolini? Simply and with very few ingredients: flour, eggs, and sale. The recipe for truffle tagliolini also requires good practice in kneading and the use of a pasta machine, since the dough, being rich in eggs, will be elastic but difficult to roll out without the help of a good machine. After all, the main characteristic of tagliolini is precisely that of being… extremely thin!
Once worked, the dough must be put in the fridge for at least an hour and then passed through the pasta machine to obtain very thin strips, to be cut then to a thickness of about one millimeter. After forming small skeins (nests), it is good to leave them to dry, covered by a tea towel, until it is time to cook them. It is important to remember that two or three minutes of cooking in salted water will be enough (drain them as soon as they float to the surface) to obtain tagliolini that are cooked to perfection (al dente). And now… it’s time to add the dressing!
How to Dress Truffle Tagliolini?
The advice we give you to prepare truly unforgettable White or Black truffle tagliolini is to choose a fresh seasonal truffle (perhaps getting help from an expert) and to pay particular attention to cleaning the truffle. Alternatively, if the craving for truffle is strong but the season does not allow it, you can always opt for one of our preserved products.
In the case of classic butter and truffle tagliolini, melt some butter in a pan with salt and a few tablespoons of pasta cooking water: once the cooked tagliolini are added, toss them to cream them (mantecare) and ensure they marry well with the butter. Once plated, it is time to add the final touch: truffle shavings, to be sliced directly onto the plate with a truffle slicer.
The classic accompaniment for tagliolini with white or black truffle consists, therefore, of butter and shavings of white or black truffle (to be used fresh, obviously, when the harvest season allows). Thanks to the heat, in fact, the fats in the butter bind to those in the eggs and the truffle molecules, creating a dish in which scent and flavor collaborate to surprise and delight the palate. After all, we must not forget that one of the truffle’s favorite pairings is precisely with eggs. But there are many other ways to dress truffle tagliolini: let’s discover them together!
Tagliolini with Truffle and Cream
This is a tasty variant that involves the use of cream as a dressing for the tagliolini, in addition to the truffle and extra virgin olive oil. When you toss the tagliolini in the pan, you also add the cream and sauté everything to blend the flavors well. An alternative is to also add chopped walnuts, to give the dish a crunchy note.
Tagliolini with Truffle and Castelmagno Cheese
Another recipe is to add a Castelmagno fondue to the truffle tagliolini. This cheese with a delicate taste, in fact, goes well with the taste of the tagliolini and that of the truffle. In this case too, at the moment of tossing, you must add the tagliolini to the sauce, made by combining milk and small pieces of Castelmagno, bringing it to a boil and then completing everything with fresh truffle shavings.
Tagliolini with Truffle and Mushrooms
Who can resist the golden couple formed by truffle and porcini mushrooms? These ingredients also go well with tagliolini. Cook the porcini in a pan and, when cooked, add a truffle cream: pour the tagliolini into the pan and mix the flavors. The result will certainly be excellent!
Tradition, however, also pairs tagliolini with full-bodied sauces like the Comodino, typical of the Langhe area, prepared with lard, sage, rosemary, and chicken and rabbit livers, or roast sauces or Bra sausage. For such a special pasta, in fact, to be prepared on great occasions, an equally important condiment is needed.
What to Pair with Truffle Tagliolini?
At this point, with a steaming dish of white or black truffle tagliolini in front of you, what is missing? A nice glass of wine! We have already talked about pairing wine with truffles and how it is necessary to be careful to choose the right wine, which does not cover the taste of the truffle, but rather enhances it.
In the case of tagliolini with butter and white truffle, for example, Dolcetto d’Alba, with its dry and not too intense taste, is an excellent choice, as is Roero Arneis, slightly bitter, or Riesling from Oltrepò Pavese.
And so, once the tagliolini have been enriched with the taste of the truffle you prefer, there is only one thing left to do: dedicate yourself to the pleasure of the table!
