White truffle pasta is probably the most luxurious and decadent of all Italian pasta recipes. This recipe for tagliolini with white truffle comes from Piemonte where most of these precious fungi grow. Because white truffles are so aromatic, you only need a small amount and very few other ingredients to enjoy this special dish.
Tagliolini al tartufo bianco.
It's truffle season here in Northern Italy and tagliolini are among the most popular pasta types eaten with this king of the Italian kitchen. Truffles are most definitely an acquired taste and not everybody likes them. However, those who do will tell you there's almost nothing better in the world of mother nature's culinary delicacies.
Truffles in Italy.
There are basically two main types of truffles, black and white. Black truffles are harvested in autumn and winter and can be found in a number of parts of Italy, including here in Veneto where I live. Because they are more common than their white cousin, they are less expensive, but still highly valued in the kitchen.
There are also summer black truffles known as 'scorzone' in Italian. These truffles are foraged from the end of May to the end of August. They can be found throughout Italy and even in parts of Spain and France.
White truffles, on the other hand, are rarer. Here in Italy they are found mostly in the Piemonte (Piedmont) region, most famously, in the countryside around the cities of Alba and Asti, as well as in Marche near Urbino, in Molise and Abruzzo and in Tuscany near the town of San Miniato.
White Truffles.
White truffles are so highly prized that they sell for thousands of euros per kilo. The current price is around 400 euros per 100g (approx 3.5 ozs)! Because of their value, strong aroma and taste, white truffles are used quite sparingly in cooking.
The most common method of serving them is simple with just butter, some grated Parmigiano cheese and pasta, such as tagliolini. This is how they eat pasta with white truffles in Piemonte and how we served the white truffle we bought at the Alba White truffle fair in November.
The pasta.
Tagliolini pasta looks like very narrow tagliatelle. In fact, the main difference between the two pasta types is in the cut, rather than the dough. However, tagliolini from Piemonte (known locally as tajarin) is often very thin and usually the dough is egg-yolk rich.
In restaurants in Piemonte, you can see it on the menu as '30-40 yolk tajarin' meaning they use up to 40 egg yolks per kilo of flour to make the pasta. Of course, it is very rich. But it's the perfect pasta to pair with white truffles! I used ready made fresh tajarin for this recipe. However, you can use normal tagliolini or even tagliatelle instead.
The Alba white truffle fair.
Visiting the Alba white truffle fair has long been on my bucket list. We went last November and it was an amazing experience. The rural surroundings of Alba are where the most white truffles in the world come from.
Every year, the city holds the white truffle fair at the weekends from the first week in October to the first week in December. This is the season for white truffles.
The Alba White Truffle fair has been in existence since 1929. Hundreds of thousands of people visit it from both Italy and other countries. The main section of the fair is the white truffle market where you can see displays of truffles (white and black) by trifulau (truffle hunters) and truffle merchants or traders.
Cooking with white truffles.
Because truffles, particularly white ones, have such a strong taste they aren't usually served with many other ingredients. This recipe for tagliolini with white truffle is the simplest and most traditional way to eat white truffle with pasta.
Ingredients in white truffle pasta.
Pasta: As mentioned above, white truffle pasta is usually served with tajarin from Piemonte, or normal tagliolini. You can aslo use tagliatelle.
White truffle: Because fresh white truffles have a strong flavour and aroma you only need 7-10 grams (0.25-0.35 oz) of shaved truffle per person. This means that a truffle weighing 30-40 grams (1-1.4 oz) will be enough for 4 servings of tagliolini with white truffle.
Black truffle: You can also make this recipe with black truffles. Italians usually use around 20 grams (0.7oz) of shaved black truffle per person as they are milder than white.
Butter: Unsalted butter is best for this recipe. Nearly all Italian butter is unsalted. The butter is what adds some creaminess to this dish.
Cheese: Not all white truffle pasta recipes include cheese. I have made this recipe with it and without. If using grated cheese, the most common is Italian Parmigiano Reggiano. However, this cheese isn't vegetarian as its made with animal rennet. For a vegetarian version use vegetarian parmesan or omit the cheese.
Step by step instructions.
Step 1: Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente. Fresh tagliolini only takes only 2-3 minutes.
Step 2: While the water is boiling, clean the truffle with a damp cloth and then grate/shave half of it. You will need a special truffle shaver to do this.
Next: Melt the butter in a large skillet or frying pan that's big enough to hold the pasta too.
Step 4: Add the truffle shavings and some pasta cooking water to the butter. Drain the pasta and add it to the skillet. Mix the pasta and butter together and add some Parmigiano, if using.
Step 5: Cook and toss the pasta and butter over a low heat for less than a minute and plate. Serve with more truffle shavings on each plate.
What to do with leftovers.
This is a pasta dish that rarely has leftovers. But, if you do have, then keep them in the fridge in a sealed container for 1-2 days and reheat in a skillet with some more melted butter. Freezing isn't recommended as the truffles will spoil.
White truffle pasta is probably the most luxurious and decadent of all pasta recipes. Because white truffles are rare and expensive, they aren't easily available. But, they can be bought online during the season or if you visit the Truffle fair in Alba, you can buy some.
However, you can also make this recipe with black truffles. Whether you use black or white truffles, I’d love to hear how this dish turns out if you make it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you.
Buon Appetito!
FAQ
If you don't have a truffle shaver, you can use a mandoline or even a sharp vegetable peeler instead.
Because fresh white truffles have a strong flavour and aroma you only need 7-10 grams (0.25-0.35 oz) of shaved truffle per person.
Pin for later.
Other pasta and truffle recipes on The Pasta Project! (You can use white or black truffles)
- Tuscan ricotta gnudi with black truffle
- Pasta alla Norcina
- Tagliolini with taleggio and truffle
- Pappardelle with walnut sauce and truffle
- Pasta with Truffles and Mascarpone
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Tagliolini with white truffle
Equipment
- 1 large pot to cook pasta
- 1 skillet
- 1 truffle shaver
Ingredients
- 12.7 oz tagliolini or tajarin you can also use tagliatelle or spaghetti
- 2.5 oz butter unsalted
- 2 oz parmigiano cheese grated (optional)
- 1.4 oz white truffle 0.35 oz/ 10g per person
- salt for cooking pasta
- black pepper to taste
Instructions
- Put a pan of water on to boil. Add salt when it starts to boil and bring to the boil again. Cook the tagliolini as per the instructions on the packet until they are 'al dente'. Save some of the cooking water before draining.
- In the meantime wipe the truffle with a damp cloth to remove any soil particles and grate half of it.
- Melt the butter in a large frying pan until it foams.
- Add the grated truffle to the butter and 1 or 2 tablespoons of the pasta cooking water.
- Add the cooked pasta to the butter, sprinkle with some grated Parmigiano (if using) and cook and toss over a gentle heat for less than a minute until the pasta is coated with the sauce.
- Divide the pasta among 4 warmed plates, sprinkle a little more Parmesan onto the pasta and finally shave the remaining truffle over the top of each serving.
- Serve immediately. Buon appetito!
Notes
Nutrition
If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?
Jenny says
The first time I tried this pasta was in truffle season at a Michelin restaurant in Vienna. OMG! It is truly so good. We returned the next day, suffering the hefty price for such deliciousness. Thank you so much for bringing up this delightful memory. I love this.
Veronika says
Loved this truffle pasta! I've only ever used truffle oil, never actual real truffle so I'm glad I gave this a try. Can't wait to try more truffle recipes this week to use up the rest of it!
Maddy says
This was not just incredibly easy to prepare but tasted absolutely amazing. The truffles, which was the first time I cooked with them, gave such great flavor to the meal.
Kristina says
I love your pasta dishes, and this is another great recipe! They are always spot on in flavor and texture and we are never disappointed by them.
Tammy says
You know, I've never had truffles before! This is such an elegant and beautiful dish. I'm sure it tastes amazing ^_^
Lauren says
This is such a simple, yet upscale recipe. I do wish truffles were more readily available here as I adore the flavor. If I'm able to get my hands on one, this is a dish I would surely make!
Elaine says
I love truffle so much! I can't believe how easy this recipe was and it came out perfectly. Thanks for sharing! 🙂
Bernice says
My friend, you had me at truffle. I just wish my computer screen was scratch n sniff or better yet, I could reach in with my fork. I LOVE truffles and you are truly living in one of the best places to try these ground nuggets.
Marta says
I just picked up a few different truffles when I was in NYC, but I wanted to make a recipe that was worthy of them. This tagliolini with white truffle is so perfect and highlights the truffle exceptionally.
Gloria says
Gourmet pasta perfection. Love the addition of truffles. This is a great date night dinner.
violet says
Hi! I have not done this recipe. I only have the white truffle oil. Will that work? If so, how much should I use for the recipe? Thanks.
Jacqui says
Hi Violet. I've not made a pasta recipe with just white truffle oil. Normally when using truffle oil Italian will add it to recipes like pasta with porcini (mushrooms) or aglio e olio. Or add other ingredients such as walnuts or butter, breadcrumbs and grated parmigiano (parmesan). When adding truffle oil just drizzle it over the finished dish. You don't need a lot.
Maria B says
Hi Jacqui,
I wonder what kind of dessert you pair with this pasta.
Thanks for sharing!
Jacqui says
Hi Maria, I think since this is a very special pasta dish, I'd pair it with an equally special dessert. Like a special panna cotta or tirimisu (there are so many recipes) or a ricotta crostata or a torta caprese.
Adi says
I made this for my family, and while the whole thing did taste pretty good, none of us could feel the taste of the truffles. It just tasted like pasta with butter and cheese. I am trying to understand what to do with truffles, maybe you know another recipe in which their flavor is more noticeable?
Jacqui says
Hi Adi, thanks for your message! Can you tell me what kind of truffles you used? It's unusual for fresh truffles to have no taste unless they are very old.
Belle says
I am visiting Tuscany for two months, went to a truffle festival to purchase one and found this recipe for tagliolini with truffles. It was easy to follow and I enjoyed the pasta and truffles. This was my first time cooking with truffles so I was a bit nervous, but it came out well. I added the water from the pasta to the sauce when I added the pasta, rather than prior, as the recipe suggested. Thank you for a wonderful blog.
Jacqui says
Dear Belle, thank you for your comment! How wonderful to be spending 2 months in Tuscany! I'm so glad you enjoyed your first experience of cooking with truffles! Such a delicious combination! I'm happy you like my blog and hope you'll try out some other recipes too! All the best from Verona!
Stephanie Belvedere says
I make a lot of pastas by hand. Recently made the gnudi with ricotta. A break from the matterello, Cooked mine within 3 hours, light and delicious. A few days later cooked the rest. Like you mention, not as fluffy as the first batch but still very good.I like the idea of rolling the gnudi in semolina. Last night had tagiatelli with a smothering of white truffles. Outstanding dish. Anyone new to pasta making might want to start with gnudi..Simple, fast and a rewarding dish.
Jacqui says
Those ricotta gnudi are so good aren't they? I'm dying to make them again but maybe with porcini instead of truffles! Of course, I love truffles, especially white ones. However, they're not as easy to find as black truffles and of course, much more expensive. My other favourite way to eat truffles is on fried egg! Have you ever tried it, Stephanie?