Close your eyes and imagine this: a forkful of golden pasta so rich it practically glows, each strand slicked with butter that clings like morning dew. Then comes the scent—earthy, intoxicating, unmistakable—as translucent shavings of White Alba Truffle dissolve like snowflakes on warm skin. This isn’t just dinner; it’s a love letter to Piedmont’s misty autumn hills, written in yolk and flour and the rarest of fungi.
I still remember my first bite of *real* tajarin in a tiny trattoria outside Alba. The nonna in the kitchen rolled her dough with the same rhythm as her grandmother before her, her hands moving like they had their own memory. That’s the magic of this dish—it’s not about complexity, but about honoring extraordinary ingredients with the simplest of touches.
Why This Recipe Works
- Weeknight alchemy: Turns pantry staples into gilded luxury (yes, even on a Tuesday).
- Dough therapy: There’s something meditative about kneading egg yolks into silk—no fancy skills required, just patience.
- Seasonal theater: Fresh truffles are fleeting; this dish lets them shine like the divas they are.
The Story Behind the Sauce
Picture the Langhe hills in November: fog curling around vineyards, farmers’ markets piled with knobby truffles, and generations of nonnas arguing over exactly *how many* yolks belong in tajarin (the answer: more than you’d dare). This dish is *cucina povera* at its most rebellious—peasant food that stole the crown jewels.
Essential Ingredients & Tools
For the Tajarin (The Golden Foundation)
- 300g (2½ cups) Tipo 00 flour – Think of it as the velvet canvas for your edible masterpiece. (Substitute: all-purpose flour in a pinch, but expect slightly less silkiness.)
- 12-14 large egg yolks – The more, the merrier (and the richer). Save the whites for meringues—waste not, want not.
- 1 whole large egg – The peacekeeper that keeps all those yolks in line.
- ½ tsp fine sea salt – Just enough to make the flavors sing.
- Semolina flour (for dusting) – Prevents sticky disasters without altering flavor.
For the Sauce (Where Magic Happens)
- 100g (7 tbsp) unsalted European butter – The kind that tastes like grass and sunshine. (Substitute: high-fat American butter, but reduce salt elsewhere.)
- ½ cup reserved pasta water – Liquid gold for emulsifying the sauce.
- 50g (½ cup) Parmigiano Reggiano, finely grated – Snow-like texture ensures it melts seamlessly.
- 1 medium White Alba Truffle (30-50g) – If it doesn’t smell like a forest after rain, keep shopping.
- Freshly ground black pepper – To taste.
Tools You’ll Need
- Pasta machine or rolling pin – Unless you’ve got arms like a Venetian gondolier.
- Truffle slicer or mandoline – A sharp knife works, but paper-thin shavings are worth the effort.
- Bench scraper – For clean counter work and dough rescue missions.
- Large skillet – Carbon steel or non-stick for even butter melting.
How to Make Tajarin al Tartufo Bianco d’Alba
1. Building the Dough
Mound your 300g (2½ cups) Tipo 00 flour like a tiny volcano on the counter. Crack 12-14 large egg yolks and 1 whole large egg into the crater—watch how they pool like liquid gold. Use a fork to gently whisk, pulling in flour bit by bit until it forms a shaggy mess. Why? Gradual mixing prevents lumps. Now knead for 8–10 minutes until the dough feels like a baby’s cheek—smooth, supple, and slightly tacky. Wrap it tightly in plastic and let it rest for 30 minutes. Why? Gluten relaxes, making rolling easier.
2. Rolling & Cutting
Divide the dough into 4 portions. Flatten one piece and roll through your machine’s widest setting. Fold it like a letter, then roll again—this laminates the dough for strength. Gradually thin to 1mm (about setting #6). Pro Tip: Hold the sheet to a window; if light filters through, it’s ready. Cut into 3–5mm ribbons using the machine’s cutter or a sharp knife. Dust with semolina flour to prevent sticking.
3. The Butter Bath
Melt 100g (7 tbsp) unsalted butter over low heat—stop just before it browns. Why? Browned butter overwhelms the truffle. Cook pasta in boiling salted water for 60–90 seconds (fresh pasta cooks fast!). Reserve ½ cup pasta water, then drain.
4. Emulsify & Serve
Toss hot pasta with melted butter and 2–3 tbsp pasta water in the skillet. Stir vigorously—the starch creates a glossy sauce. Add 50g (½ cup) Parmigiano Reggiano, stirring until it clings. Plate immediately on warmed dishes. Shave 1 medium White Alba Truffle (30-50g) generously over each portion—tableside for maximum aroma. Season with freshly ground black pepper to taste.
Pro Technique
- Dough whispers: If sticky, dust with flour; if dry, spritz with water. Adjust like you’re tuning a violin.
- Truffle TLC: Store wrapped in dry paper towels in an airtight jar in the fridge. Change towels daily—truffles despise moisture.
- Timing is everything: Have everything prepped before cooking pasta. This dish waits for no one.
Storage & Freshness Guide
- Uncooked pasta: Freeze nests dusted with semolina for 1 month. Cook from frozen, adding 30 seconds to boiling time.
- Truffle remnants: Bury in rice to infuse it for risotto.
Perfect Pairings
Complementary Dishes
- Arugula Salad with Lemon: Peppery greens and citrus cut through the richness. Toss with shaved Parmigiano for harmony.
- Roasted Jerusalem Artichokes: Their nutty sweetness mirrors truffle’s earthy depth.
Drinks
- Barolo 2016: Piedmont’s iconic wine has tannins that cleanse the palate between buttery bites.
- Krug Grande Cuvée Champagne: Brioche notes elevate the truffle’s luxury.
Something Sweet
- Hazelnut Gelato: Piedmont’s famed *nocciola* echoes the region’s terroir.
- Dark Chocolate Truffles: 70% cacao provides a bittersweet finale.
FAQs
Can I use dried pasta?
Technically yes, but it’s like using a kazoo in a symphony. Authentic tajarin demands fresh egg pasta’s richness.
How do I know my truffle’s fresh?
It should feel firm, smell intensely earthy (not musty), and have no soft spots.
Can I prep ahead?
Dough yes (refrigerate wrapped for 24 hours), cooked pasta no—this is eat-it-now food.
Golden Threads of Luxury: Tajarin al Tartufo Bianco d’Alba
Indulge in Tajarin al Tartufo Bianco d'Alba—silky egg yolk pasta draped in butter and shaved white truffle. Taste Piedmont's luxury at home!
Ingredients
For the Tajarin Pasta
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300 g Tipo 00 flour (2½ cups)
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12-14 large egg yolks
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1 whole large egg
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½ tsp fine sea salt
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Semolina flour (for dusting)
For the Sauce & Serving
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100 g unsalted butter (7 tbsp)
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½ cup reserved pasta water
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50 g Parmigiano Reggiano (½ cup, finely grated)
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1 medium White Alba Truffle (30-50g)
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Freshly ground black pepper
Instructions
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Mound 300g (2½ cups) Tipo 00 flour on a clean surface. Make a well, add 12-14 large egg yolks, 1 whole large egg, and ½ tsp fine sea salt. Gradually mix with a fork, then knead for 8–10 minutes until smooth. Rest wrapped for 30 minutes.01
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Divide dough into 4 pieces. Roll through pasta machine’s widest setting, fold, and repeat 2–3 times. Thin to 1mm, then cut into 3–5mm ribbons. Dust with semolina flour.02
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Melt 100g (7 tbsp) unsalted butter gently in a skillet. Cook pasta in boiling water for 60–90 seconds. Reserve ½ cup pasta water, then drain.03
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Toss pasta with melted butter and 2–3 tbsp pasta water. Add 50g (½ cup) Parmigiano Reggiano, stirring until saucy. Plate and shave 1 medium White Alba Truffle (30-50g) over top. Season with freshly ground black pepper to taste.04
