Cooking: Tagliatelle in Truffle Cream Sauce

5 from 4 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 242 kcal



  • 300 g Viennese Griessler
  • 3 Eggs
  • 1 shot Olive oil
  • 1 tsp Salt

Truffle sauce:

  • 400 ml Beef stock
  • 200 ml Cream
  • 100 ml White wine dry
  • 3 small Shallots
  • 2 cloves Garlic
  • 3 tbsp Meggle truffle butter
  • Chives
  • Salt


  • For the pasta, knead all the ingredients with the food processor and refrigerate for an hour. Then roll out if necessary, add a dash of water if the dough is too dry. Then use the pasta machine to make tagliatelle
  • For the sauce, cut the shallots and garlic into small cubes and fry in a little oil, deglaze with the wine and reduce by half
  • Now add the stock and the cream, let it boil down until creamy. Finally, add the truffle butter, season to taste and then add the chives.


Serving: 100gCalories: 242kcalCarbohydrates: 24gProtein: 0.8gFat: 15.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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