Truffle Tagliatelle, Tagliolini, Risotto
This recipe is a classic and it can be made with all kinds of truffles. The best is with the white truffle, combined with fresh pasta made by hand with the wooden rolling board and the rolling pin. Alternatively you can use the rice.
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Prep Time
15 min
Total Time
30 min
Prep Time
15 min
Total Time
30 min
  1. - Tagliatelle, tagliolini or rice
  2. - White or Black truffle
  3. - Butter or extra virgin olive oil
  4. - Salt
  5. - Stock cube (cube de bouillon) (optional)
  1. Wash and brush the truffle with cool water. (photo brushing)
  2. Grind it as subtle as possible and leave one or two truffles aside. (photo by grinding with full right)
  3. Put the grinded truffle in a saucepan above a boiling water container together with some butter (about the truffle’s same weight) or extra virgin olive oil. Add a stock cube (cube de bouillon) if you like, ½ cube for 100gr of truffle and some salt. Melt at Bain-Marie for 10/15 minutes. (photo container in a water bath alongside with ingredients)
  4. In the meantime cook the pasta. When it is ready, give flavour to pasta with this truffle–sauce and garnish with thin truffle slices (to slice the truffle use a truffle-slicer or a peeler). (with photo and condiment tray while it is sliced)
  5. Enjoy
Villa Magna Tartufi

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