Tagliolini with black truffle from Norcia


Black truffle is a typical product of Norcia, a small city in Umbria. This delicacy can be found on the hills at the foot of the mountains where there’s plenty of sunshine and well-drained soil. The dimensions of the plant can range from small to medium, but it’s generally quite small (just a few centimeters long). It has a phenomenal sharp smell that improves exponentially as it’s cooked, especially together with extra virgin olive oil. Truffle gives an exceptional touch to pasta dishes. Here’s a perfect example of how it can be used.

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.

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