Tagliatelle fresche al Tartufo Nero

Fresh tagliatelle with black truffle

Ingredients for 4 people:

The dough :

  • 400g of 0 flour
  • 4 eggs
  • 1/2 teaspoon salt

The seasoning:

  • 50g of Black Truffle
  • 1 clove of garlic
  • 3 tablespoons of extra virgin olive oil
  • 30g of butter
  • pepper to taste


Prepare the dough: place the flour, eggs and salt in a bowl and mix well.

Continue working on a floured pastry board and, when it is smooth and homogeneous, form a ball, wrap in cling film and leave to rest in the refrigerator for at least 10 minutes.

Take the dough, cut it in half and roll it out with a rolling pin.
You can also use a dough spreader, although in this recipe I preferred to work the dough by hand to leave the dough a little thicker and rougher.

Roll the dough on itself (flour it well to ensure it is not sticky) and then cut the tagliatelle with a knife.
Leave to dry on a floured pastry board.

Clean the truffle well, first under water and then brushing it with a hard bristle brush or a clean toothbrush to remove any residual soil. Dry well.

In a pan, melt the butter in the oil and fry the garlic clove.
Add the truffle cut into thin slices (leave some raw aside for the final decoration) and let it dry: the truffle will release all its aromas.

Cook the pasta in abundant salted water, drain and add to the sauce with a ladle of cooking water.
Season well, season with black pepper and serve, decorating with grated raw black truffle.

Previous Next