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Article: Tagliolini ai Olio al Tartufo Bianco

Tagliolini ai Olio al Tartufo Bianco

Servings: 4

Original recipe by Alberto Morello, Olio e Limone revisions by Laura Kirkley


  • 1 pound, Fresh tagliolini pasta
  • 6 cups, chicken stock or water
  • dash, sea salt
  • 6 ounces, unsalted butter
  • 2 ounces, il Fustino White Truffle Oil


Cook tagliolini in chicken stock or water until

Add salt to stock to taste

Drain and gently toss pasta with butter

Dress pasta dish with white truffle oil

Serve immediately.