TAGLIONLINI PASTA WITH BARBARESCO WINE AND TRUFFLE Recipe

I purchased a package of Tartufissima Barmarasco & Tartufo Pasta (Tagliolini pasta with Barbaresco Wine and Truffle) at a specialty Italian shop one day because it looked like an interesting alternative to the typical pastas that I normally use. And it was. Later, I learned that this is the first pasta with truffle ever produced in the world. The high percentage of truffle in the dough gives the pasta a particular texture and enhances the taste of the truffle.

So what should I use as a topping? I decided to add more truffle flavor to it and used D'Artagnan's Black Truffle butter to layer the flavor even more. Finally, I drizzled some black truffle olive oil on the finished dish. The "three" layers of truffle flavors were not overpowering and offered a nice subtle flavor of truffle.

Although a meal all by itself, I served the pasta with Alaskan King Crab Legs.

A Barolo wine was the perfect accompaniment. Serve with toasted Italian bread that has been lightly coated with black truffle butter.

Of course, this is not one of those dishes to serve every day, but it is nice for a special occasion.