French cuisine · Dough, Pasta & Rice

Fresh Pasta with Truffle Butter

Homemade tagliatelle tossed only with truffle butter and Parmesan so the aroma carries through.

Ingredients · for 4 servings

• 400 g flour
• 4 eggs
• 1 tbsp olive oil
• 80 g truffle butter (or 80 g butter + 1 tsp truffle oil)
• 100 g Parmesan
• 1 small black truffle (optional)
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Knead the flour, eggs, olive oil and 1 tsp salt into a firm dough, work vigorously for 10 min. and let rest wrapped in plastic wrap at room temperature for 30 min.
2. Divide the dough into four pieces and roll each out with a pasta machine or rolling pin to 1 mm, until a hand held underneath shimmers through.
3. Dust the sheets lightly with flour, roll them up loosely and cut into 8 mm wide tagliatelle, then twist into small nests and let dry uncovered for 15 min.
4. Melt the truffle butter in a wide pan over low heat, stir in 4 tbsp pasta cooking water and work into a creamy emulsion without letting it boil.
5. Cook the pasta in plenty of salted water for 2–3 min. until it rises to the surface, lift out and add immediately to the butter.
6. Toss everything with the grated Parmesan, nutmeg and pepper for 1 min. until the sauce clings glossily, and serve immediately with paper-thin shaved truffle.