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Wein zum Essen Tajarin al Tartufo mit Barbaresco, piemontesischer Restauranttisch

Tajarin al Tartufo

Tajarin al Tartufo is the epitome of Piedmontese pasta passion: thin egg noodles, prepared in lots of egg yolk and butter, are topped with fresh, wafer-thin sliced white truffle. The recipe captivates with its simple elegance and transforms a few, selected ingredients into a real feast - especially whenever an exquisite wine accompaniment is chosen.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Festive, Main course, Pasta
Cuisine Italian, Piedmontese
Servings 2 Persons
Calories 570 kcal

Cooking utensils

  • 1 Pastamaschine oder Rollholz
  • 1 Trüffelhobel
  • 1 Topf
  • 1 Sieb
  • 1 Pfanne

Ingredients
  

For the Tajarin

  • 200 g Wheat flour
  • 6 Yolk
  • 1 Egg
  • 1 pinch of salt

For the sauce & truffles

  • 60 g Butter
  • 30 g white truffle alternative: high-quality truffle butter
  • Salt Pepper

Preparation
 

Dough & Noodles

  • Knead the flour, egg yolk, egg and salt into a smooth dough, leave to rest in foil for 30 mins.
  • Roll out thinly, cut into fine strips – typical Tajarin.

Cooking & Serving

  • Cook the tajarin in boiling salted water for 2 mins., drain.
  • Toss in hot butter, transfer to plates.
  • Slice the fresh truffles over the top and serve.

Recommended Accompaniments

  • Lamb's lettuce with walnut dressing
  • Roasted baguette
  • Parmesan chips

Nutritional values per portion

Calories: 570kcalCarbohydrates: 55gProtein: 18gFat: 30g
Keyword Barbaresco, Piedmont, Tajarin, Truffle pasta, Wine with food
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat