Tagliolini al Tartufo Bianco
Tagliolini with White Truffle
In Piedmont, tagliolini (or tajarin as they are called in dialect) are made specially to honour the local white truffle as the perfect accompaniment. Sometimes they add a spoonful of Parmigiano to the pasta dough. Remember thet this pasta cooks very quickly. Therefore make sure you prepare the sauce well beforehand.
1 lb. green and white tagliolini
1 pinch nutmeg
4 oz. butter
1 oz. white truffle
2 tbs. grated Parmigiano
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.
Note: Another name for green and white tagliolini is paglia e fieno, which literally means "straw and hay", an expression coined in Tuscany.