Ingredients
For the pasta
1 kg pasta flour (00)
32 egg yolks (about 570 gr)
Truffle, sliced super thin
For the sauce
Butter or truffle butter
pinch of salt
Parmigiano Reggiano
Black pepper
Sage leaves (optional)
Tools
Bowl
Pasta machine
Pan
Kitchen tongs
Directions
Step 1
Separate the egg yolks from the egg whites. With the egg whites, you can make a wonderful meringue.
egg yolks (about 570 gr)
Step 2
Pour the flour on the working surface. Make a pit in the middle.
Step 3
Start mixing the eggs into the pit, each time collecting more flour from the sides of the pile.
1 kg pasta flour (00)
32 egg yolks (about 570 gr)
Step 4
When the eggs are fully incorporated into the flour, knead the dough until it is smooth and elastic.
Step 5
Wrap the dough and place it in the fridge to rest for at least one hour, maximum 2 days.
Step 6
When you are ready to make your pasta- boil some water. In the meantime, let's open the pasta.
Step 7
Using a rolling pin- open the dough as thin as you can. If you have a pasta machine start rolling on level 1 and go thin until level 6.
Step 8
Fold the pasta sheet in half, marking the half sign.
Step 9
Then shave the truffle as thin as possible and decorate half of the pasta sheet.
Truffle, sliced super thin
Step 10
Fold the other half of the pasta on the sheet with the truffle. Press the top layer of pasta into the truffle. Open again in the pasta machine, starting from level 2, and go thin until level 6-7.
Step 11
Cut the pasta as thin as 1 mm. Traditional pasta tajarin is thin like tagliolini. If you plan to store the pasta or cook it immediately this is what you can do:
Step 12
Immediately- Collect the pasta as a bunch, flour it properly (there is not such a thing as too much), and roll it on itself like the pic here at the top of the page. Cover it with a towel and cook it within a few hours. For later: Collect, flour, and roll on itself, then put in a sealed bag and freeze.
Step 13
Prepare the sauce by melting butter in a pan while cooking the pasta. Add the water from the pasta pot to the pan - just enough to create an emulsion in order to make a sauce.
Butter or truffle butter
pinch of salt
Parmigiano Reggiano
Black pepper
Sage leaves (optional)
Step 14
Add the pasta to the pan. Add Parmigiano Reggiano. Salt and mix well. If you see that all the water is absorbed in the pasta, add a little sip from the water of the pasta.
Step 15
Plate. Spread a nice amount of Parmigiano Reggiano and black pepper.
Step 16
Mamma mia, YASSS!
