Butter
Salt
Grated white truffle
Chicken stock
1. Cook the fresh tagliolini in fresh Chicken Stock. Add a bit of salt to the stock.
2. Drain, reserving the stock for another use, and toss the pasta with a bit of butter.
3. Place the pasta on separate serving plates and grate a bit of white truffle over each.
4. You will not need cheese or parsley, none of the usuals. Let the truffle speak for itself.