Got hold of some fresh Burgundy truffle this weekend, so made one of my absolute favorite pasta dishes. Simple but out of this world.
##Recipe
Cook the freshly made pasta in plenty of well salted water, to al dente. Save a bit of pasta water. Add the pasta to a saucepan, along with unsalted butter (about 1tbsp per portion of pasta) and freshly grated Parmesan cheese and coat well. Serve immediately, grate more Parmesan cheese on top and top that up with a generous portion of grated truffle.
##Pasta Recipe
200g 00 flour, two large eggs + one yolk. The extra yolk really makes it that much richer. No olive oil or salt needed, and in fact it makes the dough less malleable in my experience. Combine and knead the dough until when you push on the dough, it springs back to original position, typically about 8-10 minutes. Let rest for 30 minutes – don’t skip this step.
Ideally, roll the dough using a matarello, but a pasta machine would also work.
by whatissevenbysix