This simple dish-just egg yolk pasta, butter, Parmesan cheese, and shaved truffle, highlights the flavor and aroma of the truffles. If you’re unable to find fresh truffles, use a well-made truffle-infused oil instead.
From The Farm to Table Cookbook by Ivy Manning
- 2 1/2 cups all-purpose flour, plus 1 cup for rolling out and dusting
- 1 pinch salt
- 8 large egg yolks, whisked
- 1/2 ounce black truffle, or 1 to 2 tablespoons truffle oil
- 1/2 cup butter, at room temperature
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper
Pour 2 1/2 cups of the flour and the salt flour directly onto a cutting board, form a well in the center, and add the egg yolks. Mix gently with your hands, adding water 1 tablespoon at a time (up to 4 tablespoons) until the dough comes together; knead until smooth and elastic, about 10 minutes. Divide the dough into 4 discs, cover with plastic wrap, and let rest for 30 minutes.
Dust a baking sheet with some of the remaining flour. Roll 1 disc on a pasta machine (following manufacturer’s instructions) until it is as thin as possible, cutting the sheets into 6-inch lengths to make them more manageable. Dust 1 pasta length with flour and roll it up, jellyroll style. Slice the roll crosswise as thinly as possible with a sharp knife. Lift the pasta coils with your fingers, tossing and fluffing with a little flour to unravel the pasta into long, thin ribbons. Place the cut pasta on the prepared baking sheet. Repeat with the remaining dough.
Bring a large pot of salted water to a boil. While the water is heating, clean the truffle by carefully brushing off any dirt with a moistened baby toothbrush (it will retain its black exterior). Thinly shave the truffle with a truffle shaver or sharp vegetable peeler. Melt the butter in a large sauté pan over medium heat until bubbly, add the truffle, and swirl to combine. If using truffle oil, add it to the pan now. Turn off the heat and keep in a warm place.
Add half the pasta to the boiling water and cook until al dente, 30 seconds to 1 minute. With a fine-mesh sieve, quickly scoop out the pasta, shake off all the excess water, and place the pasta in the butter-truffle pan. Repeat with the remaining pasta.
Gently toss the pasta, butter, truffle, and cheese and season with salt and pepper. Transfer to 4 warm serving bowls and serve.