Noble simplicity – how luxury and understatement merge on the plate
Wine with food shows that true elegance lies in reduction. In this
The combination of velvety butter, wafer-thin tagliolini and aromatic black truffle is a prime example of Italian sophistication. The aroma of the truffle wafts up as soon as it is served – earthy, nutty, deep. A dish that doesn’t need any effects, but impresses with its balance and harmony. The perfect accompaniment: an elegant Chardonnay from Puligny-Montrachet, which brings fullness and freshness and completes the luxurious simplicity of this pasta.
Ideal wine pairing: Chardonnay, Puligny-Montrachet AOC (Bourgogne, France)
A Puligny-Montrachet AOC from Bourgogne is the quintessence of a noble white wine that combines power and finesse. With aromas of hazelnut, butter, ripe pear and a hint of vanilla, it reflects the creamy texture of butter and the nutty depth of truffles. Its elegant minerality provides freshness, while the fine acidity brightens and structures the dish.
The creamy, slightly salty sauce of the pasta benefits from the fine wood maturity and the delicate melting of the wine. The Chardonnay brings body and complexity without masking the delicate aromas of the truffle. It highlights them, emphasizes their depth and creates an interplay of warmth and clarity. This pairing is a tribute to the art of understatement – quiet, luxurious and perfectly balanced.
Further wine recommendations for this dish
Gavi di Gavi DOCG (Piedmont, Italy)
This Cortese wine from Piedmont combines freshness and structure with fine minerality. Its subtle aromas of almonds, citrus and white flowers harmonize perfectly with the creamy butter and nutty aroma of the truffle. The precise acidity provides balance, while the fine saltiness of the wine enhances the taste of the pasta. A stylish Italian classic for elegant gourmets.
Viognier, Condrieu AOC (Rhône, France)
A Viognier from Condrieu displays rich fruit and floral notes – apricot, jasmine, a hint of honey. It caresses the creamy texture of the tagliolini and brings warmth to the pairing. The subtle sweetness in the wine contrasts harmoniously with the earthy tones of the truffle. Especially recommended for connoisseurs who appreciate opulent but not overpowering white wines.
Pinot Blanc Pfalz QbA (Palatinate, Germany)
A Pinot Blanc from the Palatinate with fine pear fruit and delicate nuttiness offers a clear, straightforward alternative. It emphasizes the buttery side of the dish while remaining light and fresh. Its elegant structure brings balance and length, while the subtle melting texture flatters the parmesan and truffle. Ideal for those who like things a little cooler and more precise.
Champagne Blanc de Blancs AOC (France)
A pure Chardonnay champagne is the sparkling luxury version of this truffle pasta. The fine perlage cleanses the palate, while brioche and citrus notes absorb the aromas of butter and truffle. Its cool freshness creates an exciting contrast to the velvety texture of the dish – perfect as a festive variation or for candlelit dinners.
Fumé Blanc (Sonoma County, California, USA)
This Sauvignon Blanc in a light wood style offers a modern interpretation with smoky depth. Grapefruit, vanilla and nutty notes complement the truffle in a fascinating way. The freshness of the fruit balances the butter, while the light wood tone ensures harmony. A wine full of character that combines elegance and energy – ideal for lovers of international styles.
The recipe:
Pasta al Tartufo Nero – Tagliolini with black truffle & butter
Cooking utensils
- 1 Pot
- 1 Pan
- 1 Truffle slicer
- 1 Cooking spoon
- 1 Cutting board & knife
Ingredients
Pasta
- 200 g Tagliolini or fresh egg noodles
- Salt
Sauce
- 50 g Butter
- 20 g Parmesan cheese Freshly grated
- 10 g black truffle freshly planed
- 2 Tbsp pasta water
- Pinch of salt & pepper
Decoration
- A few slices of truffle
- Some parmesan for sprinkling
Preparation
Cook pasta
- Cook the tagliolini in plenty of salted water until al dente.
- Collect 2 tablespoons of pasta water.
Prepare the sauce
- Melt the butter in a pan and brown lightly.
- Add the pasta water and Parmesan, stir until smooth.
Finishing pasta
- Toss the pasta in the sauce and grate the truffle over it.
- Season to taste with salt and pepper.
Sideboards
- Arrange on plates and garnish with more truffle slices.
Recommended sides:
- Lamb’s lettuce with walnut dressing
- Crostini with herb butter
- Glazed fennel with lemon
