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Tagliolini with White Truffle

You must try this delicious dish



  • 400 g Plain Flour

  • 220 g Fine Semolina

  • 6 55g Eggs

  • 20 ml Extra Virgin Olive Oil

  • The SAUCE

  • 4 Organic Free Range Eggs

  • 2 truffles as large as you can afford, fresh or preserved.

  • Black pepper

  • 100 g Reggiano Parmigiano cheese

  • Salt Flakes

  • 150 ml Cream

  • 100 ml Extra Virgin Olive Oil

  • 4 80g Tagliolini Pasta

  • 100 g Unsalted Butter



  • 1.

    In a food processor add flour and semolina.

  • 2.

    Mix eggs and oil together with a fork.

  • 3.

    Turn on machine and add egg mix all at once.

  • 4.

    Mix until combined, about 1minute.

  • 5.

    The dough should have a wet, sandy consistency.

  • 6.

    Tip mixture on to your kitchen bench and push the dough together. Rest for at least 20 to 30 minutes in a warm place, then roll and

  • 7.

    Laminate (fold back in on itself) using a pasta machine.

  • 8.

    Set the machine to the desired pasta width; for this dish thin strips (tagliolini) are good.

  • The SAUCE:

  • 1.

    Boil water in large pot of salted water and cook the pasta.

  • 2.

    This should take just 2 minutes, and while doing that you can fry the eggs.

  • 3.

    Be careful not to let them bubble.

  • 4.

    Drain the pasta and toss through cream and butter and season to taste.

  • 5.

    Divide pasta onto serving plates and place an egg on top of each.

  • 6.

    Grate a generous amount of Parmigiano on the top and then the shaved truffle.

  • 7.

    (Shave straight from the truffle).

  • 8.

    Serve immediately, tossing the egg through at the table. Completely divine.

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