Made with the “king of tubers”, this is one of the most sumptuous dishes in Piedmontese cuisine.

For the dough:

350g soft wheat flour (type “00”)

2 egg yolks


To serve:

100g butter

3 sage leaves

Paramigiano Reggiano

White Alba Truffle


  1. Place the flour of a pastry boad, make a well in the middle, and pour the egg yolks into the well with a pinch of salt.
  2. Carefully yet briskly knead the dough and leave to rest for fifteen minutes. Roll out into a very thin sheet with a rollling pin or with a pasta or pastry machine, leave it to dry slightly, but do not let it dry out completley.
  3. Roll up the dough and use a sharp knife to cut it into very thin strips to make the tajarin (tagliolini).
  4. Cook the trips in a generous amout of salted water for two minutes and dress with melted butter and sage .
  5. Once the pasta is served at the table, sprinkle with grated Paraigiano Reggiano cheese and top with a little freshly grated white truffle.

Wine Pairing:

Langhe Nebbiolo