Tajarin with White Truffle
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
493 kcal
-
Course
Main Course
-
Cuisine
Italian
Tajarin with White Truffle
Description
Tajarin is made from a dough of flour and eight egg yolks, kneaded into a solid, elastic dough and rested before rolling thinly to about 2 mm thickness. The dough is folded and cut into very fine strips that open up into delicate pasta ribbons once cooked. The pasta is boiled in salted water until just al dente, which takes approximately 2 to 4 minutes due to its thinness.
The white truffle is carefully cleaned and partly grated and partly sliced to garnish the pasta. While the pasta cooks, butter is melted in a pan and combined with grated Parmigiano-Reggiano. The drained tajarin is tossed in the butter and cheese mixture, absorbing the richness and binding the flavors. The truffle is then incorporated, lending a subtle earthiness and aroma to the dish that complements the rich butter and cheese coating.
This dish is best served immediately to enjoy the tender texture of the tajarin and the delicate fragrance of the white truffle. It makes an elegant first course or light entrée, highlighting seasonal ingredients and artisanal preparation.
Ingredients
- 250 grams flour
- 8 egg yolk
- 80 grams butter
- Parmigiano-Reggiano cheese
- 1 white truffle
- salt to taste
Instructions
How to make Tajarin from scratch:
- Arrange the flour on a pastry board.
- Combine the egg yolks.
- Add the egg yolks to the flour and mix everything with patience until you get a solid and elastic dough.
- Cover the dough with cling film and let it rest for about 20 minutes.
- Dust the work surface with flour and roll out the dough thinly with a rolling pin.
- When the dough has reached a thickness of 2 mm, fold it on itself: start from one edge, folding it over until you obtain a rolled strip.
- Then with a very sharp knife, cut this rolled strip into very thin slices that will unroll to become tajarin.
How to prepare the Tajarin:
- In a large pot, bring plenty of salted water to a boil and cook the tajarin until al dente, about 2 to 4 minutes.
- In the meantime, scrub the truffle with a brush or damp cloth to remove any earthy residues, peel it, and grate half of it. Slice the other half with a truffle slicer and set aside.
- Melt the butter in a large pan and add the grated truffle, then add the cooked pasta.
- Add a generous sprinkling of grated Parmigiano Reggiano cheese and let the flavors mix for a few minutes, stirring with a wooden spoon.
- Transfer the seasoned tajarin to a serving dish and serve immediately, sprinkled with the remaining sliced truffle and a pinch of salt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 49g | 16% |
| Protein | 12g | 24% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 434mg | 145% |
| Sodium | 161mg | 7% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1019IU | 20% |
| Calcium | 61mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
