Tagliolini with beetroot powder and Truffle
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Tagliolini with beetroot powder and Truffle


Ingredients for 4 persons

- Flour 400 g
- Eggs 4
- Beetroot powder 20 g
- White truffle sauce 90 g
- Milk to taste
- Butter to taste
- Pepper to taste


For the tagliolini

Pour the flour into a bowl or directly onto a pastry board, keeping some aside to use if needed, create a swirl in the centre and add the whole eggs with the beet powder to give it some colour. Mix the eggs with the flour, first with a fork and then with your hands. Knead the dough for a few minutes. When it is smooth, cover the dough with plastic wrap and let it rest at room temperature for about 30 minutes. Then transfer it to a pastry board and start rolling it out with a sheeter to the thickness you prefer (or alternatively roll it out directly with a rolling pin). Once you have the dough sheet, flour it lightly and fold it starting from the ends, until you obtain a rectangle of dough folded in on itself. Now cut into strips about 2/3 mm wide.

Once ready, cook them in salted water for about 3 minutes.


For the sauce:

In the meantime, take the "sauce with white truffles -Boscovivo-" and dilute it with a little milk and butter (or alternatively a little cream according to taste), heat it slightly in a frying pan and season the freshly drained tagliolini. Add a sprinkling of pepper before serving for an even stronger taste.