Pappardelle with 36-month Parmigiano cream and truffle.


For the pasta

150 g 00 flour

75 g semolina flour

2 whole eggs

1 yolk

15 g black truffle

For the 36 month Parmesan cream

120 g milk

30 g cream

70 g Parmesan stock

100 g Parmigiano Reggiano BIO 36 months

10 g cornflour

For the Parmesan cream

Prepare the Parmesan stock by boiling 50 g of well-cleaned rinds after placing them in 200 g of cold water. Pour the milk, cream, filtered Parmesan broth into a small saucepan and bring to the boil; bind with cornflour dissolved in a little water and finally add the grated Parmesan cheese, letting it melt over a low flame without it coming to the boil.


On the work surface, make a well in the flour and add the eggs and beat them lightly with a fork. Start incorporating the flour, mix using a mallet and start kneading, when the dough is homogeneous cut the dough in half and check that there are no air bubbles inside.

Shape into a ball, cover with cling film and leave to rest for 15 – 20 minutes. Lightly flour the work surface and start rolling out the dough from the centre with a rolling pin, the dough is ready when it reaches a thickness of 2 mm.

Sprinkle the dough sheet with flour and fold the dough further around the edges. Complete until you get a strip. Cut in half and cut 1 cm strips.

Boil the pasta in plenty of salted water, drain and cream with a knob of butter emulsified with a little cooking water. Pour the fondue onto the bottom of the plate, lay the pasta on top and sprinkle with the truffle cut into shavings and a sprinkling of pepper. Enjoy!

Many thanks to Chef Noel Lapedota of Ristorande ‘Vetro’ (at the Giardini Margherita greenhouses).

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