Tagliatelle al Tartufo

Name: Tagliatelle al Tartufo
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 4 servings
Cuisine: San Marinese
Ingredients: 400g fresh egg tagliatelle (or 300g "00" flour + 3 eggs); 60g butter; 80g Parmigiano-Reggiano, grated; 1 fresh black truffle (30-40g); Salt; Pasta cooking water

Tagliatelle al Tartufo (tah-lyah-TEL-leh ahl tar-TOO-foh)

Tagliatelle with Truffle

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 462 kcal

Silky egg tagliatelle dressed with butter, Parmigiano, and shaved black truffle from the Sammarinese hills.

Nutrition & Info

Protein 16.0g

Carbs 50.0g

Fat 22.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

pasta machine or rolling pin large pot sauté pan

Presentation Guide

Vessel: warm shallow bowl

Garnishes: shaved truffle, Parmigiano shavings

Accompaniments: Sangiovese wine

Ingredients

400g fresh egg tagliatelle (or 300g "00" flour + 3 eggs)
60g butter
80g Parmigiano-Reggiano, grated
1 fresh black truffle (30-40g)
Salt
Pasta cooking water

Instructions

1
If making fresh pasta, combine flour and eggs, knead 10 minutes, rest 30 minutes, then roll thin and cut into tagliatelle.
2
Bring a large pot of salted water to a boil. Cook tagliatelle until al dente, about 2 minutes for fresh.
3
Meanwhile, melt butter in a large sauté pan over low heat. Do not let it brown.
4
Drain pasta, reserving 1 cup cooking water. Toss pasta in the butter with splashes of pasta water.
5
Add grated Parmigiano, tossing until a creamy sauce coats every strand.
6
Shave truffle generously over each portion and serve immediately.

💡

Did You Know?

The hills around San Marino and nearby Romagna are rich truffle territory, and autumn truffle hunting with trained dogs is a cherished local tradition.

Chef's Notes

Equipment Tips

pasta machine or rolling pin
large pot
sauté pan

Garnishing

shaved truffle, Parmigiano shavings

Accompaniments

Sangiovese wine

The Story Behind Tagliatelle al Tartufo

Truffles have been foraged from the wooded hillsides around San Marino for centuries, and truffle-dressed pasta is considered the height of Sammarinese gastronomy. The combination of fresh egg tagliatelle with butter and shaved truffle showcases the local philosophy of letting exceptional ingredients shine with minimal intervention. Autumn truffle season draws food lovers to the republic's restaurants.

🕐 Traditionally enjoyed special occasions, autumn 📜 Origins: 19th century

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