Tagliolini with Black Truffle: The Abruzzo Way

Combine 130g 00 flour and 20g semolina in a mound on a clean surface. Make a well in the centre. Add 1 whole egg and 2 yolks. Beat the eggs lightly with a fork, then gradually draw in flour from the inner rim. Once a shaggy mass forms, knead by hand for 8–10 minutes until the dough is smooth, firm, and not sticky.

Wrap the dough tightly in cling film and rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling possible without tearing.

Divide the dough into two pieces. Feed each through a pasta machine starting at setting 1 (widest), working down to setting 6 or 7 — sheets should be 1–1.5 mm thick. Dust lightly with semolina. Roll each sheet loosely and cut into 1.5 mm wide strips with a sharp knife or the tagliolini cutter. Shake strands apart and lay on a semolina-dusted board.

Scrub the truffle clean with a soft brush under cold running water and pat dry. Set a wide pan over low heat. Add 50g butter and, if using, the garlic clove. Heat until just melted — do not let it foam or brown. Remove from heat. Remove and discard the garlic. Grate the truffle directly into the warm butter using a fine Microplane.

Stir gently and rest the truffle butter 2 minutes off the heat. This blooming period lets the fat carry the volatile aroma compounds evenly — do not skip it.

Bring a large pot of water to a rolling boil. Salt generously until it tastes like the sea. Drop the tagliolini in and cook 1.5 minutes — these are very thin, pull them 30 seconds before you think they are done. Reserve 100ml pasta water before draining.

Add the pasta directly to the truffle butter pan with a small splash of pasta water. Toss over low heat for 30 seconds — the starch emulsifies with the butter into a glossy coat. Add the finely grated Parmigiano in two additions, tossing vigorously between each, until the sauce clings to every strand with no pool at the bottom.

Divide immediately between two warm bowls. Shave or grate any remaining truffle over the top and serve at once — tagliolini does not wait.