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Tagliolini with Norcia Black Truffles

  • 45 minutes
  • Easy
  • First Courses
Umbria

Ingredients: Per 4 servings

  • lb all-purpose flour
  • 3 eggs
  • 3 tablespoons extra virgin olive oil
  • 1 clove of garlic
  • 1 ¾ oz black truffle
  • salt

Preparation:

Blend the flour with the eggs and salt to obtain a homogeneous dough which should be kneaded well to produce some thin sheets to produce (rolled up and floured) the “tagliolini”, which should be left to rest for 30 minutes on a floured dish towel. Pour the oil into a sufficiently large pan and heat the cloves of garlic without frying them. Add the “tagliolini” boiled until satisfactorily “al dente”, the grated truffle and flavor everything by tossing together in a pan.