The Golden Pasta of Piedmont
Delicate handmade pasta and Alba’s prized white truffle come together in a Piedmontese classic that turns a few carefully chosen ingredients into pure Italian indulgence.
Tajarin Al Tartufo Bianco D’Alba is the kind of pasta that does not need an elaborate introduction. Hailing from Piedmont in northern Italy, this dish pairs incredibly fine egg noodles with butter, Parmigiano Reggiano and freshly shaved white truffle. The preparation is intentionally simple, allowing the fragrance of the truffle and the richness of the pasta to define every bite.
A Piedmontese Classic: Meet Tajarin
Tajarin is a classic Piedmontese fresh pasta made from an egg-rich dough, rolled thin and cut into delicate strands. Its golden colour and tender texture make it ideal for absorbing subtle sauces and butter. Traditionally enjoyed with seasonal ingredients, tajarin reaches a luxurious level when paired with Piedmont’s prized white truffle.
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The Alba White Truffle
Alba’s white truffle is the star of this Piedmontese delicacy, prized for its intense earthy fragrance and fleeting season. Shaved over warm tajarin just before serving, it releases a complex, woody aroma. Keeping it away from prolonged heat preserves its distinctive character, allowing its luxurious flavour to shine without an elaborate sauce.
Why This Combination Works
Butter lends richness, Parmigiano Reggiano brings savoury depth, and delicate tajarin creates the perfect base for fragrant white truffle. Each ingredient has a distinct role, resulting in a luxurious dish that feels balanced, refined and never overwhelming.
Make It at Home: Tajarin Al Tartufo Bianco D’Alba
You can recreate this Piedmontese favourite with a short list of ingredients and a little attention to timing.
What You’ll Need:
200g fresh tajarin or thin egg pasta
30g unsalted butter
40g finely grated Parmigiano Reggiano
1 fresh white truffle
Salt
60ml pasta water
How to Make It:
Cook tajarin in salted boiling water until al dente, reserving 60ml cooking water. Melt butter gently, add pasta and toss with the water until glossy. Remove from heat, mix in Parmigiano, then plate. Finish with thinly shaved white truffle and serve immediately while warm and fragrant.
What It Tastes Like: Delicate Yet Decadent
Silky egg pasta meets buttery Parmigiano and earthy white truffle, creating a dish that feels both comforting and luxurious. Tajarin celebrates Piedmontese cooking through exceptional ingredients, thoughtful preparation and beautifully balanced flavours.
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