Dining In 1 minute 25 November 2020

Recipe: Simone Zanoni and his Tagliolini al tartufo

November 23rd - 29th 2020: Welcome to a new week of worldwide Italian Cuisine. For the occasion, Simone Zanoni, Chef at "Le George", reveals his secret recipe of Taglioni al Tartufo and Parmigiano.

Italian cuisine Recipe


Fresh pasta 
  • 550g flour
  • 300g egg yolks
  • 2 soup spoons of extra virgin olive oil

It is best to have a pasta machine for this recipe.

  • 80g truffle puree
  • garlic: wrap a head of garlic in aluminium foil and put in the oven (45min at 180°C)
  • 1 small branch of sage
  • 1/4 lemon, zest and juice
  • salt & pepper
  • olive oil
  • 30g parmesan


1. Make the pasta

  1. Start preparing the fresh pasta by whisking the eggs with a fork
  2. Incorporate them into the flour
  3. Knead the dough for as long as possible, until the lumps disappear
  4. Wrap the dough in cling film to prevent it from drying out and leave it to rest overnight
  5. Roll out the dough with a rolling pin (in small quantities)

Pasta machine : 

  1. Put the dough in the machine to smooth it out nicely
  2. Then flour the dough, shape it into a roll and cut it into strips to form the Tagliolini. You can also cut the strip directly from the pasta machine

Then boil some water and add salt (6-8g per litre of water)

2. Make the sauce

  1. Mix 3 cloves of the garlic and mash them into a puree. Fry them in olive oil in a frying pan
  2. Add the truffle puree
  3. Season with salt and pepper and add half a ladle of boiling water
  4. Add lemon zest
  5. Add the sage
  6. Cook over a low heat

3. Cook the pasta

  1. Add the fresh pasta to the pot of boiling water and cook for 30 seconds only
  2. Take the pasta out of the pan – keep the cooking water – pour the pasta directly into the sauce so that it is better absorbed. Stir.
  3. Add half a ladle of the water, the parmesan and a drizzle of olive oil

The pasta is now ready to serve.

Buon appetito a tutti!

Simone Zanoni, Chef of Le George, the Mediterranean-style restaurant at Four Seasons Hotel George V in Paris
Simone Zanoni, Chef of Le George, the Mediterranean-style restaurant at Four Seasons Hotel George V in Paris

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