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Parmigiano Reggiano Tagliatelle With Fresh White Alba Italian Truffle

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Ingredients Method

Ingredients
  

Pasta
  • 1 2/3 Cup 00 Flour
  • 3 Large Free Range Organic Eggs The oranger the yolk, the better!
  • Pinch of Salt
  • Small Glug of Olive Oil
"Sauce"
  • 1 TBSP Unsalted Butter
  • 1 Splash of Cream
  • 1 Healthy Handful of Fresh Grated Parmigiano Reggiano About 1/4 Cup
Garnish
  • Freshly Cracked Peppercorn
  • Additional Parmigiano Reggiano
  • Fresh Shaved White Alba Truffle

Method
 

Pasta
  1. Add flour to a bowl and create a well in the center.
  2. Crack in three eggs, a drizzle of olive oil, and a sprinkle of salt
  3. Using a fork, whisk the flour and eggs together, starting in the center and working your way out.
  4. Drop the dough on to the counter, and knead for about 3 minutes, until smooth.
  5. Cover with plastic wrap and set aside to rest for about 45 minutes
  6. Roll your dough out, and feed it through a pasta machine.
  7. Add to a pot of boiling salt water
"Sauce"
  1. Melt butter and room temperature cream in a pan.
  2. Add freshly grated Parmigiano Reggiano, and melt, whisking to combine.
Assembly
  1. Remove the pasta from the salt water and toss in the cream, butter, and Parmigiano Reggiano. Using tongs - move it to a pasta plate or a bowl.
  2. Sprinkle additional fresh cheese and cracked peppercorn.
  3. Using a truffle shaver, shave a generous amount of fresh truffle
  4. Stir, and enjoy!