Tagliolini with Butter and White Truffles

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READY IN: 15mins

Ingredients Nutrition


  1. Cook the fresh tagliolini in fresh Chicken Stock, not in water. Add a bit of salt to the stock.
  2. Drain, reserving the stock for another use, and toss the pasta with a bit of butter.
  3. Place the pasta on separate serving plates and grate a bit of white truffle over each.
  4. You will not need cheese or parsley--none of the usual arnishes. Let the truffle speak for itself.

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