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Tagliolini & Truffle

Timing - 1h | Difficult: Easy


For the sauce:


- 30gr Butter

-Bunch of Thyme

-Pepper

-10g Truffle


For the Tagliolini:


- 200g "00" Flour

-120g Egg Yolk

-20g Egg White



Method:



For the Tagliolini:


Start to mix the two ingredients with a fork, when the mix will start to take a shape start to use your hands.

Kneed the dough for about 5 minutes and then wrap it in Plastic film, leave the dough to rest for about 30 minutes.

Now you can start to roll it out, Tagliolini shape is really thin, so roll you sheet about 0.2 mm and then cut them really thin.







For the Sauce:


Start to pan fired the butter with the Thyme and Pepper.

When the butter start bubbling add a ladle of Pasta Water and switch off the heat.



At this point we can cook the pasta in salty boiling water, when the pasta is half way cook (about 2 minutes) you can move it to the pan and mix it with the sauce. At this point you can turn off the heat and add some grate truffle and some grated parmesan.




You can now adjust on salt and pepper and then plate your pasta.

Add a lot of fresh grated truffle on top.


Enjoy!




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