Tagliolini pasta, house-made butter, white Alba truffle and Parmigiano – The Restaurant Pendolino
Recipe from Nino Zoccali's cookbook The Venetian Republic SERVES 4PREP TIME 10 minutesCOOKING TIME 10 minutes A classic northern Italian dish, this is also very much a staple of high-end Venetian...
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Ingredients
- 400 g (14 oz) Fresh egg pasta dough, cut into tagliolini - 2 mm wide(see below)
- 200 g (7 oz) House-made butter (see below)
- 4 tablespoons finely grated Parmigiano Reggiano, plus extra to serve
- 40 g (1½ oz) white Alba truffle, for slicing
- Sea salt and freshly ground white pepper
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