Tagliatelle with White Truffles

Tagliatelle con Tartufi Bianchi

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About



  • 500 g/1 lb 2 oz Farina O flour
  • 4 eggs
  • pinch of salt


Make the pasta dough in the usual way. Pass the dough through the pasta machine three or four times; the final setting should be number 1. Then cut the sheets of pasta on the tagliatelle cutter of the machine.

In a small saucepan, melt the butter. Add the wine and reduce briskly by half. Season with salt, pepper and nutmeg.

Cook the pasta al dente, drain and toss the pasta in the sauce. Mix in the Parmesan. Serve with shaved truffle on top.

The more generous you are with the truffle the better the dish!