Pronunciation: tah-lyeh-REE-nee

Taglierini are thin flat ribbons of pasta. This Italian deliciousness is the narrower version of the flat pasta belonging to the tagliatelle family. You will also find other variations on the name, for example tagliolini, tajarin and tonnarelli. The cooking time is brief: a minute if they're fresh, and 2-3 minutes if they're dried, though you should start checking for doneness sooner.

 

The Recipe:

Taglierini with Truffle
(preparation time: 20 minutes)

Ingredients for 4 people:
28 ounces fresh or dried Tajarini pasta
1 pinch Salt
1 garlic clove
4 ounces Butter
 3 ounces truffle, cut into shavings

 

Preparation:
Rub a frying pan with the halved garlic clove. Put the butter and a few thin slices of truffle in the pan and heat gently, trying to obtain an evenly brown colour. Meanwhile cook the Taglierini in a large pan of boiling salted water, until al dente. Drain the pasta, reserving a little of the cooking water. Add the pasta to the butter and truffle, mixing well, and then add salt to taste. Stir in some of the pasta cooking water if the mixture is too dry. Sauté Tagliatelle briefly. Serve and garnish the dishes with sliced truffle.

 

Match Wine: Barbera d'Alba