Maille black truffle mustard tagliatelle, with garlic butter and thyme


Serves: 2ppl.
Preparation time: 30 minutes
Cooking time: 2 minutes


  •  300 gr 00 Flour;
  •  3 Eggs (Whole);
  •  2 tsps Maille Black Truffle Mustard.


  •  2 Garlic Cloves;
  •  40 gr Butter;
  •  80 gr Parmesan Cheese (Grated)
  •  A handful of Thyme leaves
  •  Ground Pepper (To taste)
  •  Black Truffle (To taste)


• Set up a mound with flour, then using your hand create a hole in the middle of it, and put the eggs and the mustard inside;
• Start working on the center with your hands, gradually merging with the flour on the borders; • Keep on kneading until you get a firm mixture;
• Let it rest for at least an hour in the fridge;
• Sprinkle your work station with a bit flour and roll out the dough with a rolling pin or a pasta machine, till it’s 1,5 mm high (approx);
• Roll it over, then cut it in stripes with a knife (1 cm approx), to get Tagliatelle;
• Cook tagliatelle in salted boiling water for a couple of minutes, trying to keep them “al dente”;
• Meanwhile melt butter in a stewpan, add a couple of garlic cloves and some thyme, then add a ladle of pasta water;
• Drain pasta and put it in the saucepan, let it whisk with the seasoning for a minute, then, after turning off the heat, add parmesan cheese, some more thyme if you like, and the black pepper;
• Plate the pasta and complete the dish grating some fresh black truffle, decorate the side of the plate with a Black Truffle Mustard “twist”.

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