Tagliolini with Norcia Black Truffles
- ⅝ lb all-purpose flour
- 3 eggs
- 3 tablespoons extra virgin olive oil
- 1 clove of garlic
- 1 ¾ oz black truffle
Blend the flour with the eggs and salt to obtain a homogeneous dough which should be kneaded well to produce some thin sheets to produce (rolled up and floured) the “tagliolini”, which should be left to rest for 30 minutes on a floured dish towel. Pour the oil into a sufficiently large pan and heat the cloves of garlic without frying them. Add the “tagliolini” boiled until satisfactorily “al dente”, the grated truffle and flavor everything by tossing together in a pan.