Piedmontese pasta art – wine and food in exquisite perfection
Wine with food is at the heart of this recipe – as Tajarin al Tartufo brings together the finest flavours of northern Italy and takes them to the next level of enjoyment with an ideal wine pairing. Tajarin, the particularly thinly rolled egg noodles, are a symbol of Piedmontese cuisine. Tossed in butter, they develop a wonderful creaminess, which is crowned with freshly sliced white truffle. This luxurious combination of texture, aroma and umami adds festive character to any plate. Wine and food merge here into a fine symphony of tastes, in which every bite becomes a culinary highlight. If you love “wine and food”, discover the essence of Piedmont with Tajarin al Tartufo.
Ideal wine pairing: Barbaresco DOCG (Piedmont, Italy)
Barbaresco DOCG from the Nebbiolo grape variety is the classic partner to Tajarin al Tartufo. With aromas of red berries, violets, anise and fine spices, the wine brings elegance and aromatic depth that combine congenially with the buttery pasta and earthy truffle. The fine tannins structure the dish, the lively acidity provides freshness and balance.
Aromatic harmony – wine & truffle pasta in the sensory focus
Barbaresco DOCG forms a very fine, elegant taste experience with Tajarin al Tartufo. Made from Nebbiolo, the red wine brings aromas of ripe red berries, violets and a hint of liquorice that perfectly frame the complex truffle note and buttery creaminess of the pasta. Its fine, silky tannin structure accompanies the delicate bite of the tajarin, while the lively acidity provides freshness and refined balance. The mineral depth of Barbaresco elevates the down-to-earth, earthy character of the truffle to an aromatic level and emphasizes the umami component of the dish. This creates an aromatic harmony in which wine and pasta do not compete, but inspire each other to create a truly festive moment of pleasure.
Further wine recommendations for this dish
Barolo DOCG (Piedmont, Italy)
Barolo DOCG brings powerful elegance and multi-layered, earthy depth to Tajarin al Tartufo. The wine presents intense notes of ripe cherries, rose petals and undergrowth, which go perfectly with the buttery creaminess of the pasta and the truffle aromas. Barolo has a distinctive but fine-grained tannin that gives the thin pasta structure without heaviness. Its long maturation gives it a balsamic spiciness that picks up on the fine, earthy accents of the white truffle. With its freshness, it balances the opulent component of the dish. The interplay of depth, floral notes and mineral complexity makes the pairing an experience for discerning connoisseurs and lovers of classic Italian wines.
Roero Arneis DOCG (Piedmont, Italy)
As a white wine, Roero Arneis DOCG is a fascinating and surprisingly harmonious choice to the Piedmontese truffle classic. Its bouquet of white flowers, ripe pears and almonds meets the buttery sauce of the tajarin with ease and elegance. The Arneis impresses with its subtle minerality and a delicate, fresh acid structure that never makes the dish seem heavy. It brightens the earthy notes of the truffles and allows their aroma to stand out clearly. At the same time, herbaceous and floral nuances in the wine emphasize the greenish, vegetal facets of the dish. The combination ensures a fragrant, modern and wonderfully balanced moment of pleasure.
Gattinara DOCG (Piedmont, Italy)
Gattinara DOCG proves that Nebbiolo is also at its best outside of Barolo and Barbaresco – especially with fine pasta and truffle compositions such as Tajarin al Tartufo. The pronounced acidity, strong cherry fruit and multi-layered herbal aromas bring depth, liveliness and freshness into play. In combination with the creamy butter taste and the ethereal tones of the truffle, Gattinara sets a concise, tart contrast, but always remains stylish and precise. Its mineral nature highlights fine taste details, while a touch of leather adds to the complexity. For lovers of structured red wines, a stunning pairing option.
Chardonnay – Meursault AOC (Burgundy, France)
A Meursault from Burgundy delights with buttery, nutty and lightly toasted notes – a perfect complement to the egg yolk and butter intensity of the Tajarin. Its creamy texture blends with the pasta, while fresh citrus and apple notes add lightness to the dish. The fine wood influence elegantly supports the earthy truffle without being dominant, and ensures a balanced, long finish. Mineral facets give clarity and depth. Meursault shows how a white wine full of character can enhance a rich traditional dish and give it new, elegant nuances.
Pinot Grigio Dolomiti IGT (South Tyrol, Italy)
Pinot Grigio from the Dolomites offers a light, yet characterful contrast to the rich Tajarin al Tartufo with its fresh, juicy style. The fine notes of green apple, pear and white flowers harmonize with the mild butter and the intensely aromatic truffle. The wine scores with animating acidity and subtle mineral freshness, which means that the dish never seems too heavy on the palate. The clear aroma supports the complex tones of the pasta, while the restrained structure unfolds a modern, uncomplicated pairing charm – ideal for enjoyable evenings with elegant lightness.
The recipe:
Tajarin al Tartufo
Cooking utensils
- 1 Pastamaschine oder Rollholz
- 1 Trüffelhobel
- 1 Topf
- 1 Sieb
- 1 Pfanne
Ingredients
Für die Tajarin
- 200 g Weizenmehl
- 6 Eigelb
- 1 Ei
- 1 Prise Salz
Für die Sauce & Trüffel
- 60 g Butter
- 30 g weißer Trüffel alternativ: hochwertige Trüffelbutter
- Salz Pfeffer
Preparation
Teig & Nudeln
- Mehl, Eigelb, Ei und Salz zu glattem Teig verkneten, in Folie 30 Min. ruhen lassen.
- Dünn ausrollen, in feine Streifen schneiden – typisch Tajarin.
Kochen & Servieren
- Tajarin in siedendem Salzwasser 2 Min. kochen, abgießen.
- In heißer Butter schwenken, auf Teller geben.
- Trüffel frisch darüber hobeln und servieren.
Empfohlene Beilagen
- Feldsalat mit Walnussdressing
- Geröstetes Baguette
- Parmesan-Chips
