Ciriole handmade pasta with black truffles


  • 70 g of black truffle
  • salt
  • 1 fillet of anchovy
  • 1 clove of garlic
  • extra virgin olive oil

For the pasta

  • 300 g of “0” type flour
  • 12 cl of water
  • a pinch of salt


<Every time my father used to say “Let’s go to Terni”, I did everything not to go there, but it always ended the same way … Eighty kilometers with the Ape car along the Amerina Street! One day we stopped to eat during the trip, and they brought us these dry and thickened Ciriole, with a kind of truffle without any taste. Twenty years later I took my father to eat the real truffle Ciriole in a restaurant in Valnerina land. That evening, dad got drunk, he was so happy!>

Spread the flour on a wooden board, add the water, the salt and knead until the mixture is smooth and homogeneous. Roll out the thick dough with a rolling pin by maintaining about 4 mm thickness. Heat the oil in a pan with anchovy and garlic, add the minced black truffle and keep it warm for about 20 minutes on the edge of a cooking plate. Cook the pasta in plentiful boiling salted water and stir-fry with truffle sauce.

Gianfranco Vissani, The party kitchen. The other Vissani. – Rai Libri, 2017