Handmade Tagliolini with Shaved Black Truffle and Parmigiano Reggiano

Fabrizio Occhiena, Sagra Restaurant Serves 5


4 cups 00 flour
5 large free range eggs
1 tablespoon extra-virgin olive oil
¼ teaspoon sea salt
2 fresh black truffles
4 tablespoons unsalted butter
4 tablespoons double cream
1 cup shaved Parmigiano Reggiano
1 cup grated Parmigiana Reggiano
Sea salt and freshly ground black pepper to taste
Semolina for dusting


To make the pasta, start by placing the flour and sea salt into a large mixing bowl and make a well in the center. 

Crack the eggs into the middle of the well and add in the olive oil. 

Using a wooden spoon, gently start to mix the eggs while pulling some of the flour from the walls of the well into them. 

Once the flour has mostly been incorporated, tip the mixture out onto a clean bench and start kneading it into a ball for, making the dough elastic. 

Cover with plastic wrap and let rest for at least 30 minutes. 

Using a pasta roller, roll the pasta out as thin as you can without tearing it apart when moving it about, laminating the pasta as you go. 

Once the pasta has been laminated at least 3 times, cover and let rest for another 30 min. Roll the pasta out once more so it is quite thin and cut the sheet into the desired pasta length. 

To make into tagliolini, carefully rolling each sheet of pasta up into a tube and slicing into thin strips using a sharp knife, then unroll each little cut bundle and toss in semolina to prevent it from sticking together. 

Pile all the tagliolini up in 5 bundles, sprinkling with with additional semolina so it won’t stick. 

Bring a large pot of salted water to a boil. Heat the butter in a small pot until melted and bubbling. 

Drop the pasta into the large pot of boiling salted water (fresh pasta only takes about 2 minutes to cook). 

 When the pasta has cooked for about 1 minute, drop the truffle shavings into the bubbling butter. The truffles will become very aromatic after only about 30 seconds. 

Once aromatic, season them with salt and pepper and turn their heat down to low. 

Drain the cooked pasta in a colander and place it into the truffle butter. 

Toss in the grated Parmesan cheese until the pasta is well coated, seasoning to taste with salt and pepper. 

Plate onto 5 pasta bowls and shave some black truffle over the top for garnish. 

Garnishing with additional Parmesan shavings and serve immediately

Buon appetito!

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