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TAGLIOLINI AL TARTUFO BIANCO Tagliolini with White Truffle

Mail this recipe to a friend!	In Piedmont, tagliolini (or tajarin as they are called in dialect) are made specially to honour the local white truffle as the perfect accompaniment. Sometimes they add a spoonful of Parmigiano to the pasta dough. Remember thet this pasta cooks very quickly. Therefore make sure you prepare the sauce well beforehand. 1 lb. green and white tagliolini 1 pinch nutmeg 4 oz. butter 1 oz. white truffle 2 tbs. grated Parmigiano salt white pepper	See Also:      Pasta      Fresh Pasta: Tagliolini      Cheeses      Grana Padano DOP      Parmigiano Reggiano® DOP      Gourmet Delicacies      White Truffles      Wine Pairings      Barbera d'Alba DOC      Dolcetto delle Langhe Monregalesi DOC      Rosso di Montepulciano DOC      Rubino di Cantavenna DOC      Ruché di Castagnole Monferrato DOC      Region      Piedmont
	Melt the butter; add Parmigiano, nutmeg, salt, and pepper to taste. Cook pasta in boiling water: it will only take 2-3 mins. Strain and pour over the sauce. Toss quickly and very thinly slice the white truffle over the pasta. Use a truffle slicer. Note: Another name for green and white tagliolini is paglia e fieno, which literally means "straw and hay", an expression coined in Tuscany.

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