Courtesy of chef M. Mataio Gillis, Co-Owner Ciao Thyme Bellingham,Washington www.ciaothyme.com
1 Package Ciacco Tartufo Tagliolini
8 Quarts boiling salted water
¼ cup Ciacco Truffle Oil
¼ cup Colli Etruschi MammaMia Orgnic Extra Virgen Olive Oil
2 Tbsp Casina Rossa Truffle Salt & Cheese
2 Tbsp breadcrumbs
Fresh ground black pepper, to taste
½ cup Parmigiano Reggiano Cheese
1 fresh red Fresno or Anaheim chile, thinly sliced
2 Tbsp Italian Parsley, chiffonade
Boil a large pot of water, salt to taste; cook the Tartufo Tagliolini pasta until al dente. The pasta shouldn't be too tender; it should have a nice bite or chew in its center.
Drain the finished pasta and place in a large bowl. Add ¼ cup Olive Oil and ¼ cup Truffle oil to the cooked pasta. Toss to combine.
Allow to cool slightly, adding more oil as needed to keep the pasta from sticking.
Toss the pasta with 2 Tbsp of Casina Rossa Truffle Salt & Cheese, 2 Tbsp of the Breadcrumbs, and half of the Italian parsley.
Using a large fork or thin plating tongs, spin the pasta into nice nests and place on a platter.
Garnish with more breadcrumbs, parsley, chile and a little more of Truffle Salt & Cheese
Just before service add ½ cup finely grated or microplane Parmigiano Reggiano to the top. This dish can be served hot or at room temperature