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
- 3/4 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 (1/8” 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 1/4 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
Find it online: https://www.withspice.com/blog/truffle-pasta/