Ingredients
Fresh Salumeria 104 tagliolini: 4 portions
Fine sea salt: 60 g
Water: 4 l
Tartuflanghe white truffle salt: 3 g
Unsalted butter: 80 g
Fresh Tartuflanghe white truffle: 20 g (shaved)
At Salumeria 104 in Florida, Chef Angelo Masarin highlights Alba white truffles each season with simple, ingredient-driven dishes. This fresh tagliolini preparation uses Tartuflanghe truffles and truffle salt to create a clean, elegant pasta.
How to make Salumeria 104 White Truffle Tagliolini
01.
Prepare the Butter Base
- Melt half of the butter in a sauté pan over low heat.
- Add the white truffle salt and swirl to combine.
02.
Cook the Pasta
- Bring the water to a boil and season with the sea salt.
- Cook the fresh tagliolini for 1 minute until just tender.
03.
Emulsify and Toss
- Transfer the tagliolini to the sauté pan.
- Add the remaining butter and toss gently, adding a small amount of pasta water to form a creamy emulsion.
04.
Finish and Serve
- Divide the pasta among four warm plates.
- Shave approximately 5 g of fresh white truffle over each portion just before serving.
