Place the flour on a pastry board, make a well in the middle, and pour the egg yolks into the well with a pinch of salt.
Carefully yet briskly knead the dough and leave to rest for fifteen minutes.
Roll out into a very thin sheet with a rolling pin or with a pasta or pastry machine, leave it to dry slightly but do not let it dry completely.
Roll up the dough and use a sharp knife to cut it into very thin strips to make the tajarin (tagliolini).
Cook the strips in a generous amount of salted water for two minutes and dress with melted butter and sage.
Once the pasta is served at the table, sprinkle with grated Parmigiano Reggiano cheese and top with a little freshly grated white truffle.
Wine Pairing: Langhe Nebbiolo