This truffle pasta is the ultimate luxury. We make delicate egg-rich pasta from scratch and toss it in a glossy butter sauce with a thinly shaved black truffle. There’s no better way to treat a fresh truffle!
Why I love it:
Fresh truffles are powerful nuggets of black gold.
The thin shavings taste nutty and a little sweet, but it’s the intense aroma that really captivates us. Truffles have a gorgeous depth of flavor— sometimes earthy, mossy, and mushroomy, other times more garlicky and pungent. The combination gives us an aroma that is entirely unique and ever-evolving.
Of course, fresh truffles are not commonplace in home kitchens.
They’re expensive and highly seasonal and can be hard to track down. If you happen to have one of these precious nuggets, use it quickly and simply.
I love to pick recipes that let the truffle shine, with a simple supporting cast of flavors like butter, garlic, parmesan.
That’s what we’ve got here and for me, savoring the fresh truffles on top of silky strands of homemade pasta is the ultimate luxury.
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truffle pasta ingredients:
- fresh black truffle
- egg-rich pasta dough
- butter
- garlic
- parmesan
how to make truffle pasta:
- Make pasta dough.
- Roll it out to a thin sheet (6 on Kitchen Aid attachment) of a pasta roller.
- Cut into thin strands, like tagliolini or spaghetti.
- Cook pasta for 2- 3 minutes until tender and al dente.
- Transfer to melted garlic butter with a splash of pasta water and parmesan, stir and cook until glossy.
- Shave fresh black truffle over top.
- Enjoy immediately!
What makes this the best truffle pasta?
Real black truffle: This is key for truffle pasta. Of course you can use truffle products (see the suggestions below) but for a surreal gastronomic experience, go find a real fresh truffle and shave it over this buttery hot pasta. There’s no substitute for the real thing!
Handmade pasta: These noodles are so silky, rich, and delicate. I use a recipe that is high in egg yolks for extra tenderness, and there’s no better treatment for a fresh truffle. We cut the dough into thin strands, so it's just like tajarin!
Simple butter sauce: We make a garlic-scented butter sauce with starchy pasta water and some grated parmesan. It’s so simple, and it drapes beautifully over the fresh pasta. It's indulgent yet keeps the focus on the truffles and homemade pasta.
a few more tips:
- Make the pasta pasta ahead and freeze it! Cook the pasta straight from the freezer, and proceed with the recipe.
- In a pinch, use any store-bought spaghetti or egg pasta.
- Store any unused fresh black truffles in the refrigerator, wrapped in paper towels, and kept inside a glass storage container.
- This will minimize moisture, slow mold growth, and help preserve the flavors of your fresh truffle for up to 1 week. After that, grate the rest of the truffle and make truffle butter!
fresh truffle substitutes:
Don’t skip this recipe if you don’t have fresh truffles!
There are so many truffle products out there that can do a great job of standing in for fresh truffles. My favorite is truffle pate and my least favorite is truffle oil, but use what you’ve got.
- Truffle pate: Stir 1 tbsp in along with the parmesan and pasta water.
- Truffle oil: Drizzle finished pasta with 1 tablespoon, add more to taste.
- Preserved truffles: Stir 1 tbsp in along with the parmesan and pasta water.
- Truffle salt: use in place of the kosher salt; taste and add more if needed.
more truffle recipes to try:
truffle pasta
This truffle pasta is the ultimate luxury. We make delicate egg-rich pasta from scratch and toss it in a glossy butter sauce with a thinly shaved black truffle. There’s no better way to treat a fresh truffle!
- Prep Time: 1 hour
- Cook Time: 5 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4- 6
- Category: Pasta
- Method: Handmade
- Cuisine: Italian
Ingredients
- 1 pound egg-rich pasta dough
- all-purpose flour, for rolling
- semolina flour, for dusting
- kosher salt
- 6 tbsp unsalted butter
- ¾ cup finely grated parmesan, plus more for serving
- 1 oz fresh black truffle
- freshly ground black pepper
Instructions
- Cut the dough into 4 pieces and work with one at a time, keeping the rest covered with plastic wrap to prevent drying.
- On a lightly floured surface, roll the pasta dough into a thin sheet, about 1/16 inch thick. If using a pasta roller, start on the widest setting and gradually roll it thinner, stopping at setting 6 on the Kitchen Aid attachment.
- Generously dust a baking sheet with semolina flour. Lay the sheet of dough on the prepared sheet pan and roll out the remaining 3 pieces of dough. Let the sheets of dough dry for about 20 minutes, then cut into thin strands (⅛” or less) with the cutter attachment or a sharp knife. Coat noodles with semolina flour, wrap in loose nests, and place on a semolina-dusted sheet pan. Cook within an hour, or cover loosely and refrigerate for up to 8 hours.
- Bring a large pot of salted water to a boil. In a skillet large enough to hold the pasta, melt the butter with the garlic over medium heat until golden and just beginning to bubble. Discard the garlic before it turns brown.
- Add pasta to the boiling water and cook for about 1 minute, until tender and just al dente. Transfer pasta to the skillet along with ¼ cup pasta water, parmesan, and a pinch of salt and pepper. Cook, stirring and tossing the pasta, until a light and glossy sauce forms and coats the pasta, about 2 minutes. Add more pasta water, a little at a time, to loosen.
- Divide the pasta among the bowls and shave the fresh black truffle generously over each serving. Top with extra parmesan and serve immediately.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 421
- Sugar: 0.4g
- Sodium: 519mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9.2g
- Trans Fat: 0.1g
- Carbohydrates: 36g
- Fiber: 1.3
- Protein: 17g
- Cholesterol: 320mg
Cathy says
wonderful!