Truffle Tagliatelle

Pour the flour into a mound on your rolling surface, then make a crater in the middle. Crack eggs into the middle. Use a fork to mix up the eggs, pushing the flour into the eggs as you go along until flour and eggs are combined. The dough will be very soft at first, so do take your time and mix it together with your hands.

Once the dough firms up, start to knead it. Using the heel of your hand, press down and forward, then use your fingers to fold the far side of the dough toward you. Keep doing this, all the time sprinkling flour like there’s no tomorrow. Sprinkle on the cutting surface and over the dough and keep kneading. Keep going for 15 minutes.

Now you will have a beautiful, smooth ball of dough. Dust a bowl with flour, and put the dough ball in there to rest for 20 minutes.

Once the dough has rested you can use a pasta machine to create even strips and flatten them into a 36x6 inches.

Roll them lengthwise, then using a knife, cut the roll into ¼ of an inch slices. Repeat the process for every strip of dough.

Use some flour to make sure the tagliatelle doesn’t stick to each other and leave them to rest.

Put the butter in a pan over medium heat and let it melt. Shave your truffle over the pan creating thin truffle shavings. Remove from heat to let the butter infuse with the truffle.

Bring a large pot of water to a boil. When it reaches a boil, salt it so it tastes like a well seasoned soup. Add pasta and cook for just a few minutes. Drain pasta, but reserve tears of the god (pasta water)

Once the pasta is ready, toss it in the pan and turn on the heat, add grated Parmigiano reggiano and a ladleful of pasta water. Combine to create a perfect cream and serve; adding additional truffle shavings and Parmigiano to taste. Enjoy!