Print Recipe

Parmigiano Reggiano Tagliatelle With Fresh White Alba Italian Truffle



  • 1 2/3 Cup 00 Flour
  • 3 Large Free Range Organic Eggs The oranger the yolk, the better!
  • Pinch of Salt
  • Small Glug of Olive Oil


  • 1 TBSP Unsalted Butter
  • 1 Splash of Cream
  • 1 Healthy Handful of Fresh Grated Parmigiano Reggiano About 1/4 Cup


  • Freshly Cracked Peppercorn
  • Additional Parmigiano Reggiano
  • Fresh Shaved White Alba Truffle



  • Add flour to a bowl and create a well in the center.
  • Crack in three eggs, a drizzle of olive oil, and a sprinkle of salt
  • Using a fork, whisk the flour and eggs together, starting in the center and working your way out.
  • Drop the dough on to the counter, and knead for about 3 minutes, until smooth.
  • Cover with plastic wrap and set aside to rest for about 45 minutes
  • Roll your dough out, and feed it through a pasta machine.
  • Add to a pot of boiling salt water


  • Melt butter and room temperature cream in a pan.
  • Add freshly grated Parmigiano Reggiano, and melt, whisking to combine.


  • Remove the pasta from the salt water and toss in the cream, butter, and Parmigiano Reggiano. Using tongs - move it to a pasta plate or a bowl.
  • Sprinkle additional fresh cheese and cracked peppercorn.
  • Using a truffle shaver, shave a generous amount of fresh truffle
  • Stir, and enjoy!