Tajarin with white truffle

Name: Tajarin with white truffle
Prep time: 150 min
Cook time: 5 min
Total time: 155 min
Yield: 4
Cuisine: Italia
Ingredients: 500 g Type 00 flour; 50 g Semolina flour; 15 units Egg yolks; 25 mL Water; to taste Salt; 100 g Butter; 50 g Grated Parmigiano Reggiano; 4 g White truffle

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Category: First courses

Tajarin with truffle is a typical Piedmontese first course, refined and elegant, but above all simple to prepare. It is a type of pasta typical of Piedmont and can also be served dry or in broth. The touch of refinement and taste is given by the pairing with the white truffle from Alba, which thanks to its unmistakable aroma makes this first course a great autumn classic of Piedmontese cuisine. Paired with Barolo, garnet red with orange reflections. On the nose, it is complex, fruity, elegant, intense, spicy, ethereal. On the palate, it is austere, harmonious, and persistent with excellent body.

Difficulty: Easy

Cooking time: 5 minCooking: 5 min

Preparation time: 150 minPreparation: 150 min

Country: Italia

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Ingredients

No. Servings

Type 00 flour500g
Semolina flour50g
Egg yolks15units
Water25mL
Saltto taste
Butter100g
Grated parmigiano reggiano50g
White truffle4g

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 6
Place the flour on a wooden board in a 'fountain' shape, creating a hole in the center. Pour the yolks, water into the hole, add the salt and knead the mixture vigorously by hand.
STEP 2 OF 6
Once smooth and homogeneous, wrap it in plastic wrap and let it rest for 2 hours in the refrigerator.
STEP 3 OF 6
Take the dough out of the refrigerator half an hour before use. Now it's up to you to choose whether to roll it out with a rolling pin or with special pasta machines.
STEP 4 OF 6
It is important that for the classic Piedmontese tajarin, the pasta is very thin, and it is cut finely almost like 'angel hair'.
STEP 5 OF 6
Once you have the tajarin, cook them quickly in boiling water, being very careful not to overcook them, and toss them in a pan with butter, Parmigiano, and a splash of cooking water.
STEP 6 OF 6
Plate them and grate the white truffle on top.

Suggestions

Barolo

General Information

Origin

Italia, Piemonte

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	341.7
Carbohydrates (g)	17.83
of which Sugars (g)	0.47
Fat (g)	24.12
of which Saturates (g)	9.24
Protein (g)	14.16
Fiber (g)	0.59
Sale (g)	0.04

Proteins
14.16g·25%
Carbohydrates
17.83g·31%
Fats
24.12g·43%
Fibers
0.59g·1%