Tagliolini with black truffle from Norcia
Ingredients for 4 servings
400 g of tagliolini pasta
120 g of black truffle (preferably high quality)
Extra virgin olive oil
Sautee the garlic in a pan with olive oil and huddle the truffle in a mortar with a pestle. Boil a pot of water and add salt. Once the water comes to a boil, add the togliolini and cook for as long as instructed on the packaging. Add the garlic and oil to the truffles. Drain the pasta when cooked. Finally add the truffle sauce to the pasta and serve immediately. If you’re looking to for a sharper truffle taste, the sauce can be refrigerated for a few hours then heated up before serving it. This dish pairs very well with either white or red wine with a strong bouquet (not sweet or acid). A top Bordeaux, Pomerol, Saint Emilion, Sagrantino di Montefalco, Montepulciano d'Abruzzo are recommended with this dish. Müller Thurgau, Friulano, Verdicchio dei Castelli di Jesi, Trebbiano and Cortese di Gavi also match well with the truffe pasta dish.