Tagliatelle al Tartufo

| By: Jayna Waldman |

The tagliatelle al tartufo is a very simple dish with an abundance of flavor. Truffle is a very delicate and rare ingredient that is often used in this way with this kind of pasta as they pair well together. This dish is easy to make as an elegant and quick meal.

Ingredients

2/3 lbs. Fresh Tagliatelle (Serves 8):

• ⅔ lbs fresh tagliatelle (yields 8 servings)

• 2 ¾ cup all-purpose flour

• 4 large eggs

• 1 egg yolk

• 3 teaspoons olive oil

• ½ teaspoons salt

Other Ingredients (Serves 2):

• 2 teaspoons black truffle infused oil

• ½ teaspoon truffle zest

• ½ clove of garlic (minced)

• Parmesan cheese, to taste

• Salt, to taste

• Pepper, to taste

Cooking Instructions

For the Tagliatelle Pasta:

1. Dust the table with flour. Create a pile of flour, then make a well in the middle.

2. Crack the eggs, adding the salt and olive oil in the well and begin and beat the eggs, gradually adding in sections of the flour. Continue to do this until dough consistency, then begin to knead.

3. Knead the dough for 10 minutes or until the dough is smooth.

4. Cover the dough with a plastic wrap and let it sit for 1 hour.

5. After one hour dust the table again with flour, make the dough into a log, cut it into 4 sections and begin to roll it out very thinly.

6. Fold the thin dough like an accordion then cut it along the folds.

7. Open the folds and let these pieces sit for 15 minutes.

8. Heavily salt a boiling pot of water and let the pasta cook for 4-5 minutes or until al dente.

For the Sauce:

1. Heat the garlic with the truffle oil, butter, and the zest.

2. Drain the pasta, saving some pasta water and place in the pan with the sauce.

3. Add some pasta water, salt and pepper.

4. Plate the pasta and top with truffle zest and parmesan cheese to your liking.

5. Enjoy!