Ingredients

Servings 4

• 1 lb all-purpose flour
• 2 eggs
• 1 tablespoon grated Parmigiano Reggiano cheese
• 3 ½ oz butter
• 1 clove of garlic
• 3 leaves of sage
• ½ broth cube
• truffle to taste
• salt and pepper

Preparation

30 minutes preparation + 15 minutes cooking

Prepare a fairly consistent dough with the flour, eggs and grated Parmesan. Produce a very thin sheet, roll it up and cut into wide “tagliatelle”. Gently heat in the butter the cloves of garlic, sage, a generous helping of Parmesan, half a stock cube, pepper and salt. Add a little stock and reduce over low heat. Cook the “tagliatelle”, drain when “al dente” and dress with the sauce. Cover them in white truffle, sliced, on the serving plate.