Tajarin al Tartufo Bianco d'Alba
Tajarin al tartufo bianco d'Alba Say it: ta-ya-REEN al tar-TOO-foh BYAN-koh d'AL-bah
Tajarin al tartufo bianco d'Alba is a prized Piedmontese pasta from the Langhe hills around Alba. Its dough uses an exceptionally high proportion of egg yolks, yielding delicate, golden strands that are cut very thin. In autumn, when white truffles are harvested, the pasta is dressed simply with melted butter and a generous shaving of raw white truffle. The result is silky and luxurious, with an eggy, buttery base and the intense, earthy perfume of fresh truffle. It is traditionally eaten as a first course during truffle season.
Tajarin al Tartufo Bianco d'Alba
Tajarin al tartufo bianco d'Alba
Pronounced ta-ya-REEN al tar-TOO-foh BYAN-koh d'AL-bah
- Serves
- 4
- Prep
- 1 hr
- Cook
- 5 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pasta
To serve
Method
Mound the flour on a clean work surface and make a well in the center. Add the egg yolks and salt to the well, then slowly incorporate the flour with a fork until a shaggy dough forms.
Knead the dough by hand for 8–10 minutes until it is smooth, golden, and elastic. Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
Divide the dough into 4 pieces. Working with one piece at a time and keeping the rest covered, roll it through a pasta machine to the thinnest setting, dusting lightly with flour as needed.
Cut the rolled sheets into very thin strands, about 1/8 inch (3 mm) wide, using the tagliolini cutter or a sharp knife. Dust the cut tajarin with a little flour and spread them on a tray.
Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a wide skillet over low heat until foamy and just beginning to smell nutty, about 2–3 minutes; do not let it brown.
Cook the tajarin in the boiling water until just tender, 1–2 minutes. Reserve 1 cup (240 ml) of pasta water, then drain the pasta.
Add the pasta to the skillet with the butter, along with a splash of reserved pasta water. Toss over low heat until the noodles are glossy and coated, adding more pasta water if needed.
Shave the white truffle generously over the pasta. Toss gently once or twice, season with a pinch of fine sea salt, and serve immediately on warm plates with extra truffle shavings on top.
Regional variant: Tajarin al burro e salvia
Make the pasta exactly as above. For the sauce, reduce the butter to 5 tbsp (70 g) and add 8–10 fresh sage leaves. Melt the butter over medium heat until foamy, add the sage leaves, and cook for 1–2 minutes until crisp and the butter smells nutty. Toss the cooked tajarin in the butter with pasta water, then serve topped with the crisp sage and, if desired, grated Parmigiano-Reggiano.
Cook's notes
- If using white truffle oil instead of fresh truffle, add it off heat after tossing the pasta; heat destroys its delicate aroma.
- Use the freshest eggs possible—their deep orange yolks give tajarin its characteristic golden color.
- Keep unused dough and cut pasta covered with a clean cloth so they do not dry out while you work.
Serve with
Serve as a first course with a glass of Nebbiolo, Barbera d'Alba, or Alta Langa sparkling wine.
Make ahead and storage
The pasta dough can rest overnight in the fridge; cut tajarin up to 8 hours ahead, dust generously with semolina, and keep covered at room temperature. The butter sauce is best made just before serving.
