Tagliatelle with Artichoke summer truffle sauce

30 minutes
Medium
4 people

A time-tested recipe enriched with a precious sauce for a quick and tasty Sunday lunch.

Ingredients

  • 3 medium-sized eggs
  • 300 g 00 flour
  • Artichoke summer truffle sauce
  • Salt to taste

Preparation

  1. Pour the flour in a bowl, make a well and crack the room temperature eggs.
  2. Beat the mix with a fork and keep mixing by hand until you get a smooth and elastic dough. Wrap in plastic foil and let rest for 30 minutes.
  3. Set the thickness of the pasta machine on no. 1 and roll out the dough until you get a smooth and regular sheet of dough. Sprinkle with flour and roll it several times until you reach thickness no. 8.
  4. Fold the sheet until you get a flat roll and let it dry up 5 minutes per side. Cut the roll into slices about 7 mm thick.
  5. Cook the tagliatelle in boiling water.
  6. Drain and serve. Add the Artichoke summer truffle sauce.
Artichoke summer truffle sauce

DISCOVER ALL OUR RECIPES WITH black truffle

Fettuccine with truffle cream

20 minutes Medium

Crostini Black olives summer truffle patè

15 minutes Easy

Risotto with porcini mushrooms flavored with Summer Truffle flavoured dressing

25 minutes Medium
DISCOVER OUR TRUFFLE BASED ASSORTMENT