Tajarin Con Tartufo
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 3 mins |
| Total Time | 1 hr 23 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 350 g flour, type 405 or 550, or Italian type 00
- 4 egg yolks
- 2 egg (s)
- 0.5 teaspoon ½ salt
- 2 tablespoon olive oil
Also:
- 50 g flour, to roll out
- 75 g butter
- 2 cloves garlic, quartered
- 15 g truffle, white from Alba, alternatively black winter truffle
Print Recipe
Pin Recipe Instructions
- Knead the ingredients for the dough and chill for 1 hour. Then roll it out thinly with a rolling pin on some flour (you can also do this with a pasta machine). Then cut ribbon noodles just under 5 mm wide and boil them in a little salted water for 3 minutes.
- In the meantime melt the butter and do not arouse it with the garlic too hot, i.e. toss the garlic in the liquid butter so that it takes on its taste. After a few minutes remove the garlic and toss the finished pasta in the butter, arrange on plates and slice wafer-thin truffle slices over them.
- A simple but very tasty meal, unfortunately not cheap because of the white truffle.
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