Ingredients:

  • 350 gr of white flour
  • 100 gr of semolina flour
  • 9 yolks
  • 50 g of white truffle
  • 60 gr of extra virgin olive oil
  • Salt to taste

Preparation:

  1. Mix the flours with the eggs and one tablespoon of extra virgin olive oil for about 15 minutes, to obtain a smooth and homogeneous dough. Form a ball and let it rest in a cool place for an hour, wrapped in transparent film.
  2. Roll the dough very thin. Cut out many rectangles of about 12×18 cm and let them dry for 10-15 minutes on a work surface, taking care not to let them stick.
  3. Lightly flour 2 or 3 sheets of dough with the white flour, put them on top of each other, roll them up from the short side and cut them into tiny slices of 2-3 mm. Unroll them and sprinkle lightly with semolina flour. Continue the process until you run out of dough.
  4. Cook the tajarin in boiling salted water for 1-2 minutes, in the meantime heat the extra virgin olive oil in a large pan. Drain the tajarin and sauté in a pan, sprinkle with the thinly sliced truffle out of the fire. Serve immediately.