Entree: Italy – Piedmont – Tajarin al Tartufo (Egg-rich thin ribbon pasta dressed with butter, Parmigiano, and fresh black truffle shavings)
Serving Size: 4
Approximate Time
Prep
1 hr
Cook
3 min
Additional
45 min
Total
1 hr 48 min
Ingredients
- 3 1/3 cups (400 g) "00" flour or all-purpose flour
- 10 large egg yolks (approx. 180 g)
- 2 large whole eggs (approx. 100 g)
- 1 tsp (5 g) fine salt for the dough
- 6 tbsp (85 g) unsalted butter
- 1/2 cup (50 g) finely grated Parmigiano-Reggiano, plus more for serving
- 1/4 cup (60 ml) reserved pasta cooking water, as needed
- 1.5 oz (45 g) fresh black truffle (Tuber melanosporum or local Piedmont variety), thinly shaved
- Coarse salt for pasta water
Instructions
1. Make the dough: On a work surface, mound the flour and make a wide well. Add the egg yolks, whole eggs, and 1 tsp salt into the well. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms, then knead by hand for 8–10 minutes until smooth and elastic.
2. Rest the dough: Wrap the dough in plastic and let rest at room temperature for 30–45 minutes.
3. Roll and cut tajarin: Divide the dough into portions and roll very thin with a pasta machine or rolling pin (aim for almost translucent). Dust lightly with flour and cut into very thin ribbons (tajarin are finer than tagliatelle; about 1–2 mm wide). Toss the cut pasta lightly in flour to prevent sticking.
4. Cook the pasta: Bring a large pot of salted water to a boil. Cook tajarin 2–3 minutes until al dente (fresh pasta cooks quickly). Reserve 1/2 cup (120 ml) of cooking water and then drain the pasta.
5. Finish the dish: In a large warm pan, melt the unsalted butter over low heat. Add the drained tajarin and toss, adding reserved pasta water a little at a time to emulsify the butter and coat the pasta. Stir in 1/2 cup (50 g) grated Parmigiano-Reggiano until creamy.
6. Serve: Plate the tajarin and immediately shave generous slices of fresh black truffle over each portion and finish with extra Parmigiano if desired. Serve hot.
