Tagliolini with black truffles
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Tagliolini al tartuffo nero di norcia is a simple, and profoundly regional dish, but one with a strong flavour and identity.
Tagliolini are a fresh egg-based pasta that is quick to cook, and goes well with light sauces. In essence they’re the same length as spaghetti, and slightly less wide than tagliatelle, but wider than capellini
Ingredients
For the tagliolini:
300 grms of flour
three eggs
three spoons of (preferaly Umbrian extra-virgin) Olive oil
50grms of black truffles
1 clove of garlic
Olive oil
How to do it
Mix the flour and eggs, with salt, until you get a consistent dough. Roll out the dough into thin sheets, and then cut into strips of roughly 2-3mm in width. When you have all the strips cut, leave them aside for about a half an hour before cooking.
Tagliolini take just a couple of minutes to cook, so as you boil your water prepare a frying pan with a some olive oil and garlic. Simmer the garlic in the oil for a couple of minutes – making sure not to burn!
When the water is ready, add salt and the tagliolini.
When the tagliolini are ready, drain the water, and add the garlic/oil mixture, mixing well before serving.
Last, but certainly not least, grate your black truffles over the tagliolini.
To Drink
A Colli Martani Grechetto – a dry white D.O.C produced around Perugia
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Tags: colli martani grechetto, norcia, olive oil, tagliolini, truffles, white wine
