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Black Truffle Tagliatelle with Garlic Butter & Thyme

Black Truffle Tagliatelle with Garlic Butter & Thyme

30 min, Main Course -


For the Tagliatelle


For the Garlic Butter Sauce

  • 2 garlic cloves
  • 1/3 cup butter
  • 2/3 cup grated Parmesan cheese
  • a handful of thyme leaves
  • Ground pepper
  • Black truffle


  1. Set up a mound with flour, using your hand create a hole in the middle to add the eggs and the Maille mustard with Black Truffle & Chablis White Wine.
  2. Start mixing the ingredients with your hands, gradually adding the flour from the outside borders. Knead dough until firm. Put it to rest for at least 1 hour in the fridge.
  3. Sprinkle your work station with a bit flour and roll out the dough with a rolling pin or a pasta machine, until it’s approximately 1,5 mm deep. Roll it over then use a knife to cut it into 1 cm deep stripes to get tagliatelle.
  4. Cook the tagliatelle in salted boiling water for a couple of minutes, keeping them “al dente”.
  5. Meanwhile melt the butter in a pan, add the garlic cloves and the thyme. Then, add a ladle of the water your boiled the pasta in. Drain the pasta and add it to the saucepan, stir in the sauce for a minute. Turn off the heat and add the Parmesan cheese, the black pepper and some more thyme if you like. Plate the pasta and serve.

Maille Tip
Garnish the dish with some fresh grated black truffle and serve with a dollop of Maille mustard with Black Truffle & Chablis White Wine to the side.