📝 About This Recipe
This iconic dish represents the pinnacle of Italian Alta Cucina, celebrating the 'White Diamond' of Piedmont. Delicate, egg-rich pasta ribbons are bathed in a luxurious emulsion of cultured butter and aged Parmigiano-Reggiano, creating a velvet canvas for the intoxicating aroma of fresh Tuber magnatum Pico. It is a masterclass in simplicity, where the quality of ingredients transforms a few elements into a transcendent sensory experience.
🥗 Ingredients
The Pasta (Pasta Fresca all'Uovo)
- 400 grams Tipo 00 Flour (sifted, plus extra for dusting)
- 12 large Egg Yolks (from high-quality pasture-raised eggs for deep orange color)
- 1 large Whole Egg (at room temperature)
- 1 pinch Sea Salt (fine)
The Emulsion
- 150 grams Cultured Butter (unsalted, high fat content (82%+), chilled and cubed)
- 80 grams Parmigiano-Reggiano (aged 24-36 months, finely grated)
- 100 ml Chicken Broth or Pasta Water (light, low-sodium broth or starchy water)
- to taste Fine Sea Salt
The Star
- 40-60 grams Fresh White Alba Truffle (cleaned gently with a soft brush)
👨🍳 Instructions
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1
On a clean marble or wooden work surface, mound the '00' flour and create a wide well in the center. Pour the 12 egg yolks and the single whole egg into the well.
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2
Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls of the well. Once a thick paste forms, use a bench scraper to fold in the remaining flour until a shaggy dough forms.
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3
Knead the dough by hand for at least 10 minutes. Use the heel of your hand to push the dough away, then fold it back. Continue until the dough is smooth, elastic, and 'springs back' when poked.
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4
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30-45 minutes. This relaxes the gluten, making it easier to roll thin.
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5
Divide the dough into 4 pieces. Using a pasta machine, roll one piece at a time (keeping others covered) through the settings until you reach the second-thinnest setting (about 1mm). The sheet should be translucent.
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6
Dust the pasta sheets lightly with flour and let them air-dry for 5-10 minutes. They should feel like leather—supple but not sticky.
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7
Roll the sheets loosely and cut them into very thin ribbons, approximately 2mm wide (Tagliolini). Toss them gently to separate and form small nests.
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8
Bring a large pot of water to a rolling boil and salt it generously (it should taste like the sea).
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9
In a large, wide sauté pan, bring the chicken broth or 100ml of pasta water to a gentle simmer over medium-low heat. Whisk in the cold, cubed cultured butter one piece at a time to create a creamy, stable emulsion.
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10
Drop the fresh tagliolini into the boiling water. They will cook very quickly, usually in 60-90 seconds. Aim for 'al dente' as they will finish in the sauce.
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11
Using tongs, transfer the pasta directly into the butter emulsion. Add the grated Parmigiano-Reggiano and toss vigorously over low heat.
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12
Continue tossing and stirring (the 'mantecatura' process) for 1 minute until the sauce coats every strand like liquid silk. If it looks dry, add a splash more pasta water.
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13
Twirl the pasta into elegant nests using a carving fork and a large spoon. Place in the center of warm shallow bowls.
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14
Wipe the white truffle with a dry cloth. Using a specialized truffle shaver set to the thinnest setting, shave the truffle directly over the pasta at the table. The heat from the pasta will release the truffle's volatile aromas.
💡 Chef's Tips
Never cook the white truffle; its delicate aroma is destroyed by heat—only shave it raw over the finished dish. Use the highest quality butter you can find; since there are so few ingredients, the fat quality determines the flavor. If your dough is too dry, add a teaspoon of water; if too wet, a dusting of flour. The humidity in your kitchen changes everything. Warm your serving bowls in a low oven; this dish must be served piping hot to properly activate the truffle scent. Do not use truffle oil; it is synthetic and will overwhelm the subtle, earthy complexity of the fresh Alba truffle.
🍽️ Serving Suggestions
Pair with a structured Piedmontese wine like a Barolo or Barbaresco; the tannins cut through the rich butter. A side of lightly sautéed spinach with lemon zest can offer a bright contrast to the richness. Serve as a 'Primi Piatti' following a light appetizer of Vitello Tonnato. Sparkling Franciacorta is an excellent alternative for those who prefer white wine with their truffles. Finish the meal with a simple hazelnut cake (Torta di Nocciole) to stay true to the Langhe region.