1 lb. green and white tagliolini
1 pinch nutmeg
4 oz. butter
1 oz. white truffle
2 tbs. grated Parmigiano
How to make the Tagliolini with White Truffle:
In Piedmont, tagliolini (or tajarin as they are called in dialect) are made specially to honor the local white truffle as the perfect accompaniment. Sometimes they add a spoonful of Parmigiano to the pasta dough. Remember that this pasta cooks very quickly. Therefore make sure you prepare the sauce well beforehand.
Melt the butter; add Parmigiano, nutmeg, salt, and pepper to taste. Cook pasta in boiling water: it will only take 2-3 mins. Strain and pour over the sauce. Toss quickly and very thinly slice the white truffle over the pasta. Use a truffle slicer.
Another name for green and white tagliolini is paglia e fieno, which literally means “straw and hay”, an expression coined in Tuscany.