White Pudding with Truffled Pasta


Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

In France white pudding is often given to children, and it remains one of the great memory dishes of my childhood, simply grilled or fried and eaten with buttered pasta. This rather more grown-up version – Boudin Blanc aux Tagliatelles Truffées – uses white truffle, which gives it a sophisticated, earthy flavour.


  • 6 white puddings
  • 600 g fresh ribbon pasta
  • 2 tbsp truffle oil
  • sea salt
  • freshly ground black pepper
  • 1 white truffle


    Heat the grill to medium.

    Place the white puddings on the grill pan and cook for 12 minutes or until golden brown, turning occasionally.

    Meanwhile, bring a large pan of water to the boil, add the pasta and cook according to packet or shop instructions. Drain and shake the colander to remove every last drop of water.

    Warm a large serving dish. Pour half of the truffle oil and a little seasoning into the dish and turn to coat the inside. Add the pasta, drizzle over the remaining oil and sprinkle with a little more seasoning. Toss well.

    Slice the white pudding. Finely slice the white truffle using a truffle slicer. Add both to the pasta and serve at once.