Tagliatelle al tartufo

Tagliatelle with truffle

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By Tessa Kiros

Published 2003

  • About

White truffles from Alba are more expensive than the Umbrian black truffles. Tuscany has a limited supply of both white and black truffles. You can use black truffles in place of the white ones here, and vary the quantity to suit your taste, keeping in mind that only a couple of shavings per person will not be enough, yet too many may overpower the dish.


  • 1 quantity of fresh pasta
  • 200 g (7 oz) butter
  • about 120 g (1ΒΌ cups) freshly grated Parmesan cheese
  • 1 white truffle 60-90 g (2ΒΌ-3ΒΌ oz)


Make the pasta dough following the instructions. Cover with a clean cloth and leave it to rest for about 30 minutes. Roll out the pasta following the instructions, to the second last setting, following your machine instructions.

After the final rolling, dust the pasta strips lightly with flour to prevent them from sticking when you pass them through the cutters. If you are cutting the pasta by hand, roll the strip along the length. Cut into noodles at about 8 mm (β…“ in) intervals with a sharp knife. Toss the cut noodles through your fingers to separate them and put them onto a tray or large plate dusted with flour or semolina. Put a large saucepan of salted water with a tablespoon of olive oil to boil while you finish cutting the pasta.

Melt the butter in a small saucepan. Pour it into a large bowl that will eventually accommodate all of the pasta.

Add the pasta to the boiling water, testing to see if it is done after 3-4 minutes of boiling. Cook longer if necessary. Drain the pasta and mix into the butter bowl. Toss quickly to coat and serve onto individual plates. Sprinkle with the Parmesan cheese and shave thin slices of truffle on top. Drizzle with any remaining butter from the bowl and serve immediately.

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