BLACK TRUFFLE TAGLIOLINI

  • 20 mins (plus 1 hour 30 mins rest)

  • Easy

  • 2 serves

BLACK TRUFFLE TAGLIOLINI

Ingredients for the dough:

2 EGGS (about 90g=3,17oz)

about 120g PLAIN FLOUR (=4,23oz=1cup)

about 60g DARUM WHEAT SEMOLINA (=2,12oz=⅓cup)

6g EXTRA VIRGIN OLIVE OIL (=0,21oz=½ tbsp)

TABLE SALT to taste

(COARSE SALT)

Ingredients for the sauce:

40g unsalted BUTTER (=1,41oz=⅛cup)

40g BLACK TRUFFLE & PDO PARMIGIANO REGGIANO MIX (=1,41oz=⅓cup)

20g BLACK TRUFFLE – tuber uncinatum chatin (=0,70oz)

Method:

Prepare pasta breaking and weighing the eggs, then calculate the double of the egg weight and the result is the total amount of flour needed. Divide this amount in three parts: ⅓ darum wheat semolina and ⅔ plain flour. I proceed with one pinch of table salt for every egg yolk and then I add extra-virgin olive oil.

Knead until it becomes smooth, elastic and homogeneous, then cover it carefully with plastic wrap. Let the pasta dough rest in the fridge for minimum 1 hour before using it.

After 1 hour, take the pasta out of the fridge and divide it into 4 parts. Roll the dough thin with a pasta machine: flatten a bit with your fingers or with a rolling pin and insert in the pasta machine between the rollers starting from the larger hole (setting the adjustment knob of the machine to 0). Decrease the thickness step by step and pass through the rollers each time until you get to your chosen thickness (my machine has 9 levels and I stop at 5 for tagliolini). Lay the pasta sheets on the pastry board and let them dry a bit (about half an hour), then cut the pasta rolling it in the tagliolini tool. Lay the tagliolini on the pastry board flouring them with darum wheat semolina if necessary (if it is humid) and keep moving them so that they do not stick together.

Put a pot filled with water on the stove and bring to boil. Pour some coarse salt in boiling water before tossing the pasta in. Cook pasta for 2 minutes.

In the meantime, melt butter in a pan together with 5 tbsp pasta water. Add black truffle and PDO Parmigiano Reggiano Mix.

Drain the pasta and throw it in the sauce pan. Sauté for 1 minute then serve, slicing black truffle (tuber uncinatum chatin) on top.