Two great products of the central Apennines on the same plate: saffron and the truffle of Molise. The tagliolini are made with half durum wheat and half soft wheat flour, six eggs and saffron diluted in the smallest amount of water, which gives the dough its full colour and an aroma that survives cooking.
The dressing is a quick sauce of butter, fresh cream, a spoonful of Marsala and half the grated truffle: it is boiled just long enough to come together, then the pasta is tossed into it while still steaming. The remaining truffle is grated at the plate along with the cheese — but only for those who want it, because with a truffle like this, cheese is a choice and not an obligation.
The pasta sheet can be rolled and cut a few hours ahead and left to dry on a floured tray. If fresh truffle is out of reach, replace half the quantity with truffle cream in the sauce and keep the carpaccio for the raw finish. With saffron, the most successful pairing is a soft, slightly aromatic white served not too cold.
Ingredients
For the pasta
- Durum Wheat Flour: 300 g
- Soft Wheat Flour: 300 g
- Eggs: 6
- Saffron: 1 sachet
- Extra Virgin Olive Oil: 1 tablespoon
- Water: as needed
- Salt: 1 pinch
For the sauce
- Butter: 120 g
- Fresh Cream: 500 ml
- Truffle: 60 g
- Marsala Wine: 1 tablespoon
- Grated Cheese: 60 g
- Salt: to taste
- Pepper: to taste
Preparation
Making the dough
Work the two flours with the fresh eggs and the saffron diluted in a little water. Knead the dough thoroughly.
Cutting the tagliolini
Roll out the sheet of pasta and cut it into tagliolini.
The sauce
Melt the butter in a stainless steel pan, add the fresh cream, the Marsala, salt, pepper and half the grated truffle. Bring to the boil and let the flavours come together.
Cooking and tossing
Cook the tagliolini in plenty of lightly salted boiling water, drain them al dente and toss them in the piping hot sauce.
Serving
Serve on plates and grate over the remaining truffle; add the cheese only for those who want it.
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