A Story of Tradition and Elegance
There are meals that impress, and then there are meals that create lasting memories. Italian White Truffle Pasta, or Tajarin al Tartufo Bianco, is one of those dishes that instantly transports you to the heart of Piedmont, Italy—where rolling hills and misty forests hide one of the world’s most sought-after culinary treasures: the white truffle.
I still remember my first bite of Tajarin al Tartufo Bianco in a rustic trattoria in Alba, the truffle capital of the world. The golden strands of delicate pasta, coated in luxurious butter and topped with intoxicatingly fragrant shaved truffle, melted in my mouth. It was an experience that redefined my understanding of simplicity and indulgence in Italian cuisine. Today, I want to share this timeless recipe with you—one that embodies the rich culinary history of Piedmont and is surprisingly easy to make at home.
What is Tajarin al Tartufo Bianco?
Tajarin (pronounced tie-yah-reen) is a traditional egg yolk-rich pasta from the Piedmont region. Unlike regular pasta, which uses whole eggs, Tajarin contains a much higher ratio of egg yolks to flour, giving it an irresistibly silky texture and a golden hue.
This dish is topped with white truffle (Tuber magnatum pico), a prized fungus found in Northern Italy’s forests. The truffle’s earthy, garlicky aroma enhances the buttery richness of the pasta, creating a dish of pure decadence.
Ingredients for Tajarin al Tartufo Bianco
For the Tajarin Pasta:
- 300g 00 flour (or all-purpose flour)
- 6 large egg yolks
- 1 whole egg
- 1 tbsp olive oil
- 1/2 tsp salt
For the Truffle Sauce:
- 50g unsalted butter
- 30g Parmigiano-Reggiano (grated)
- 10g white truffle (thinly shaved)
- Salt to taste
Optional Additions:
- A few drops of truffle oil (if fresh truffle isn’t available)
- Extra Parmigiano-Reggiano for garnish
Step-by-Step Guide to Making Tajarin al Tartufo Bianco
Step 1: Prepare the Pasta Dough
- On a clean surface, make a well in the flour. Crack the egg yolks and whole egg into the center.
- Add olive oil and salt, then slowly mix with a fork, gradually incorporating the flour.
- Knead the dough for 10–15 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Step 2: Roll and Cut the Tajarin
- Divide the dough into four equal pieces.
- Roll each piece into a thin sheet (about 1mm thick) using a pasta roller or rolling pin.
- Lightly flour the sheet and fold it gently before slicing into thin strips (2–3mm wide).
- Unravel the strands and let them dry for 15–20 minutes.
Step 3: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the Tajarin for 1–2 minutes until it’s just tender.
- Drain immediately, reserving ½ cup of pasta water.
Step 4: Make the Truffle Butter Sauce
- Melt the butter in a pan over low heat.
- Add a small splash of pasta water to create a silky emulsion.
- Toss the cooked Tajarin into the butter, stirring gently to coat.
- Sprinkle in grated Parmigiano-Reggiano and mix well.
Step 5: Finish with White Truffle
- Plate the pasta and shave fresh white truffle generously on top.
- Serve immediately, allowing the aroma of truffle to elevate the dish.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 55g |
| Protein | 15g |
| Fat | 20g |
| Saturated Fat | 10g |
| Sodium | 180mg |
| Fiber | 2g |
Tips for Perfect Tajarin al Tartufo Bianco
1. Use the Best Quality Ingredients
Since this dish relies on simple ingredients, quality matters. Use farm-fresh eggs, real Parmigiano-Reggiano, and authentic white truffles.
2. Keep the Pasta Dough Soft but Firm
The high egg yolk content makes the dough rich and pliable. Knead it well to develop the perfect elastic texture.
3. Never Cook White Truffle
White truffle should always be shaved raw over the dish. Heat destroys its delicate aroma, so add it at the last moment.
4. Don’t Overload with Cheese
A little Parmigiano-Reggiano enhances the dish, but too much can overpower the truffle’s natural fragrance.
FAQs:-
Q: Can I substitute black truffle for white truffle?
Yes! While white truffles are more aromatic, black truffles offer a robust, earthy flavor that pairs beautifully with Tajarin.
Q: What if I can’t find fresh truffles?
You can use truffle oil as a substitute, though it won’t fully replicate the complex flavor of fresh truffles.
Q: How do I store fresh truffles?
Wrap them in paper towels and store in an airtight container with rice or eggs. Keep refrigerated and use within one week.
Why You’ll Love This Dish
Tajarin al Tartufo Bianco is the ultimate expression of luxury and simplicity in Italian cuisine. Whether you’re making it for a special occasion or just indulging in a little gourmet comfort food, this dish never fails to impress.
So next time you want to experience true Italian elegance, treat yourself to homemade Tajarin with white truffle. One bite, and you’ll be transported straight to the countryside of Piedmont.
Buon Appetito! 🍝✨