Cook tagliolini in salted boiling water for 2 minutes. Quickly drain and cool them under cold running water. Allow to rest in the colander for 5 minutes to drain. Form 4 nests with the tagliolini and set them aside.
Chop purple cabbage very finely (julienne) and season with a pinch of salt. Bring a pot of water to the boil with one tbsp of vinegar. Break one egg at a time and pour it into the simmering water. Rotate a spoon around the egg so that the white will envelope the yolk as it sets. Cook for 2 minutes, then gently scoop out of the water and drain with a perforated ladle. Repeat with all eggs.
Heat some EVO oil in a saucepan to 170°C. Fry the tagliolini nests until golden and crispy, drain on a paper towel and salt lightly.
Serve the still warm pasta nests topped with the julienned cabbage and place a poached egg at the centre of each. Sprinkle with truffle salt and add fresh truffle shavings to taste.