Tagliatelle with White Truffles from the Crete Senesi

For the Mostra Mercato (Sale and Exhibition) in San Giovanni d’Asso dedicated to the” diamond” of the Crete we propose the typical recipe for tagliatelle paired with Orcia doc wine

There are many species of truffles existing in nature but the most prestigious is the white truffle. This type is the only one that can reach the weight of half a kilo and has a very strong but pleasant smell. It is so digestible that it is usually eaten raw. An especially refined dish is certainly “tagliatelle with white truffles”, ideally matched with a good glass of White or Red Orcia doc wine. Now that is Autumn we will offer you the traditional recipe of the valley of the river Asso where, every November, in the frescoed rooms of the castle of San Giovanni d’Asso there is the Mostra Mercato or sale and exhibition dedicated to this prestigious product.

INGREDIENTS for 4 people

For the handmade pasta:

• 450 gm flour
• 4 eggs

For the sauce:

• White truffles from the Crete Senesi
• Butter
• Grated Parmesan Cheese

PREPARATION

Mix the flour and eggs and work until the mixture becomes homogeneous. Melt the butter in a pan, cut half the truffle into flakes and add to the butter, taking the pan off the gas. Use a rolling pin to make a thin sheet of pasta (almost 1mm) roll it up and cut into tagliatelle of about 6.5/7 mm, open the skeins of pasta and let them dry Cook the pasta for 3 minutes in plenty of boiling water.

Drain and dress with the butter and truffle, Parmesan and the remaining white truffle cut into flakes or grated coarsely.

Accompany with red or white Orcia doc wine.