"Light" Tajarin recipe with white truffle – Italian Cuisine


  • 400 g durum wheat flour
  • 200 g butter
  • 25 g truffle
  • 3 eggs
  • 3 egg yolks
  • extra virgin olive oil
  • salt

For the recipe of "light" tajarin with white truffle, mix the eggs in a bowl
and the yolks, breaking them with a fork. Pour the flour on a pastry board, create with your hands a dip in the middle and gradually pour the eggs and 2 tablespoons of oil, incorporating them with your fingertips. Knead until you get a smooth and elastic ball; wrap it in the film and let it rest in a cool place for 20 minutes.
Roll out the thin sheet a mm and about 30 cm long. Let it dry for 10 minutes. Fold the dough on itself on the short side, obtaining a sort of 4 cm wide loaf. Cut it with a very sharp knife in strips of 2-3 mm wide; alternatively, use a die. Melt the butter without letting it brown. Cook the tajarin in plenty of salted water, drain, toss with the butter and 5-6 g of truffle slices each.

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