Tagliolini Al Tartufo Bianco


1 lb. green and white tagliolini
1 pinch nutmeg
4 oz. butter
1 oz. white truffle
2 tbs. grated Parmigiano
white pepper

How to make the TAGLIOLINI AL TARTUFO BIANCO – 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.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.