Tagliolini with White Truffle
400g pasta dough
2 tbsp olive oil
50g fresh farmhouse butter
freshly grated nutmeg
75 ) 125g fresh white truffles
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Roll out pasta dough to desired thickness and cut into sheets 20cm wide.
Allow to dry for a while
Cut into Tagliolini (narrow ribbon noodles) and divide into small piles.
Bring Plenty of salted water to a boil in a large saucepan, and add olive oil 
and noodles.
Briefly bring back to boil and immediately drain off water, but leaving a 
small amount in the saucepan.
Add butter, season with nutmeg and toss together.
The residual liquid binds with the butter to make the pasta succulent.
Serve at once, lavishly garnishing Tagliolini with sliced White truffles.
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Serves 4