Tagliatelle al Tartufo - Truffle Tagliatelle
Prep Time:
90 minutes
Serves:
Level:
4
Intermediate
Category:
Vegetarian
About the Recipe
Pasta made from scratch: flour and eggs kneaded smooth, rested, rolled thin and cut into wide tagliatelle ribbons. The sauce is a simple, silky reduction of stock and butter, finished with Parmesan and fresh shaved truffle. The pasta cooks directly into the sauce, absorbing the butter and stock as they reduce together into something creamy and golden. No cream needed. Just butter, Parmesan, and the truffle on top. Technique-led but worth the time.
Ingredients
For the Pasta
· 400g type "00" pasta flour
· 4 large eggs
For the Sauce
· 250ml chicken or vegetable stock
· 100g unsalted butter
· 100g grated Parmesan
· 25g fresh truffle, shaved
· Salt
Preparation
For the Pasta
· Place the flour in a large bowl and form a well. Beat the eggs lightly and pour them into the well a little at a time, mixing until a rough dough forms. Knead with the palm of your hand until smooth and firm. Wrap and rest in the fridge for 30 minutes.
· Divide the dough into portions and roll each on a pasta machine into thin sheets about 15 by 30cm. Roll each sheet into a tight cylinder and slice into tagliatelle ribbons.
· Bring a pot of salted water to a boil and cook the tagliatelle for about 3 minutes until just tender.
For the Sauce
· While the tagliatelle cooks, simmer the stock and butter together in a large pan.
· Drain the pasta directly into the pan with the stock and butter, then stir to coat. Continue cooking until the liquid reduces by about ninety percent and becomes silky and creamy.
· Remove from heat and stir in the Parmesan until fully incorporated.
· Divide between four bowls and top with generous shavings of fresh truffle.