Thin Egg Pasta with Truffle

Ingredients

• 250 g Flour
• 8 Egg yolks
• 1 Egg
• 1 pinch Salt
• 80 g Butter
• 40 g Parmesan
• 20 g White truffle

Steps

1. Heap the flour on a board, make a well, and add the egg yolks, the whole egg, and the salt.
2. Beat the yolks with a fork, gradually pulling in flour until a firm dough forms.
3. Knead vigorously for about 10 minutes until smooth and elastic.
4. Wrap and rest at room temperature for at least 30 minutes.
5. Roll the dough out paper-thin with a rolling pin or pasta machine.
6. Dust with flour, fold loosely, and cut into very thin ribbons, no wider than 2 mm.
7. Toss the cut tajarin lightly in flour and spread them out so they don't stick while the water comes to a boil.
8. Bring a large pot of salted water to a boil and cook the tajarin for just 1 to 2 minutes, until tender but with bite.
9. Meanwhile, melt the butter gently in a wide pan over low heat without letting it brown.
10. Drain the tajarin, reserving a little cooking water, and toss them in the butter with a splash of that water to make a glossy sauce.
11. Add the grated cheese off the heat.
12. Plate immediately and finish each portion with a generous shower of freshly shaved white truffle.
13. Serve at once.

Tips

• Use the freshest yolks you can find, ideally from yellow-yolked eggs, for the signature golden color. Never wash a white truffle in water; brush it clean and shave it only at the table, off the heat, so its aroma isn't lost.