Tagliolini with Truffle, Tajarin in the local dialect, have been part of the Piedmontese gastronomic tradition since immemorial time.
This is a format of fresh pasta typical of the Langhe area, whose traditional recipe calls for the use of 30 egg yolks for every kilogram of flour used. Today it is rare to find them made according to the original recipe, but they are still among the most appreciated dishes of the region.
It seems they were born around 400, when the first writings about them were found. Because of the quantity of the ingredients, they were prepared in festive occasions, when eggs had been kept for the whole week. According to tradition, the accompanying sauce is made from local products.
The white truffle of Alba is one of the most prized local products. Undisputed king of the recipe for Tagliolini al Tartufo (with Truffle), it is much appreciated for its rich and strong flavor.
The truffle is the protagonist of autumn recipes, where it is able to elevate even the poorest products to a higher level. There are different varieties: the white one, the black winter one and the black summer one. It is a hypogeous mushroom, which grows underground and its presence indicates a ground free from pollution. Its reason for being is found in the recipe for Tagliolini al Tartufo piemontesi, excellent before a good Brasato al Barolo.
For the Tagliolini it is necessary to pour the flour on the worktop, forming a fountain in which the eggs and a pinch of salt will be inserted.
With the help of a fork, begin to mix incorporating the flour.
Once the dough is more compact, knead it until it becomes homogeneous. Let rest for 30 minutes covered.
Divide the dough into 4 parts and roll it out with the machine to obtain the Tagliolini with the special tool.
Place them on a floured surface to prevent them from sticking.
In the meantime, clean the truffle with a brush, removing the earth, but without washing it so as not to alter the flavor. Cut into thin slices.
Melt the butter in a frying pan with a little oil so that it does not burn and the garlic, which will then be removed.
Cook the Tagliolini in salted water, drain them al dente and toss them in the pan with the butter.
Once on the plate, add the sliced truffle.
If you do not have a pasta machine with a tool for making Tagliolini, you can cut them with a knife, flouring the pasta sheet well and taking care to make thin strips.