Home » Tagliolini with white truffle egg yolks 30

Tagliolini with white truffle egg yolks 30

Traditional Piedmontese recipe

by Ada Parisi
5 min read
Tagliolini 30 tuorli al tartufo bianco

Tagliolini with white truffle egg yolks 30. "Si, you got it: 30 egg yolks. Obviously kilo of flour. You put in how many yolks egg noodles? Know that the yolks are more the dough is light, crisp and thinner manage to pull it. Then, assuming that the pasta is delicious (one of my passions, When I see a browse egg, a noodle, I can not resist a Farr), it is therefore evident that more eggs are put more and good in the dough is the dough. Now, in Piedmont is used to make the famous tajarin 30 egg yolks per kilo of flour (or also with 40 egg yolks, I suggest you try).

Among other things, on my YouTube channel also find the VIDEO RECIPE step by step how to make egg noodles with egg yolks 30, you can also follow in case of a normal egg pasta. And if you prepare homemade tagliolini, I suggest you also try another quick and fresh first course such as LEMON TAGLIOLINI WITHOUT CREAM.

I was lucky enough to get them in Alta Langa with a very talented Lady and I decided to try them at home. Well, I tell you that are phenomenal: the texture is very light, elastic, crunchy. Bake a minute, no more, and it's perfect with a simple sauce, like the one with truffles, But even with a good meat sauce or with mushrooms. I made the noodles, but also that's yummy fettuccine. We say that is a special dish, to do for a special occasion and special people. And so I suggest that you prepare it for yourself! Clearly, you can also prepare a normal EGG PASTA and it will be equally delicious. Have a good day!

Tagliolini 30 tuorli al tartufo bianco


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



250 grams of flour 00

8 egg yolks


lukewarm water, to taste

a white truffle

60 grams of butter

salt and black pepper


Before you start preparing the dough, look at the VIDEO RECIPE step by step. Put the flour on the work surface, make a large hole in the Middle (the classic fountain) and put the egg yolks and salt. Beat the egg yolks with a fork to untie them, then begin to mix the flour and kneading.

If the dough is hard, Add a teaspoon of warm water and start to knead, adding still, always in very small quantities, If necessary. You have to get a smooth dough, smooth and elastic.

Wrap it in plastic wrap and let it rest for at least 30 minutes (better a couple of hours) at room temperature. With the machine spread-pasta obtain from the dough of the sheets, gradually more thinner (the number on the machine is 6 out of 9). Sprinkle the egg sheets with a little flour and roll them on yourself, then cut them with a knife to make noodles, Fettuccine, pappardelle or whatever you prefer. In VIDEO RECIPE I have prepared the noodles. Place the pastry on a towel, After lightly floured.

I suggest you cook the pasta in boiling salted water immediately: just a minute of cooking, especially if you have chosen a format of small size.

For the dressing, I decided to go on the classic and dress with butter, black pepper and white truffle of the Crete Senesi. I chopped a portion of truffles, I warmed up the butter in a saucepan making it slightly Hazel; I added black pepper and chopped truffles. I skipped the pasta in the sauce, maintaining with a little cooking water. Finally I served the pasta by grating a little truffle on top of each portion. Bon appétit!


MATCHING: A classic wine of Trentino South Tyrol as the Gewurztraminer suits our, Since this dish brings strong aromas of truffles and butter. We chose the aromatic white wine produced by Cellar Mezzacorona: a wine of body, with intense aromas of ripe tropical fruit, SAPID and taste.

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