Winter Truffle Tagliatelle
I love anything with truffles, add them to freshly made pasta, and I’m in total bliss! This recipe for Winter Truffle Pasta is the quintessential Tuscan dish, and since it’s truffle season, I can’t think of a better time to make it. Serve it for your New Year’s Eve dinner, trust me, you’ll be happy you did!
For the pasta:
- 300 grams pasta flour (“tipo 00” flour)
- 600 grams Semolina
- 300 grams whole eggs (about six eggs)
- 150 grams egg yolks (about 8 yolks)
- 10 grams olive oil (two teaspoons)
*alternatively, you can use the equivalent of ready made dried or fresh pasta
Mix together all the ingredients, making sure everything is well incorporated. Cover dough with plastic wrap and let rest for one hour. The dough should be firm enough to work with, not too soft.
Using a pasta machine, roll out the dough to desired thickness using the taglatelle cutter. Otherwise, roll the dough out to a quarter inch thickness and cut into a long, 1 cm thick tagliatelle shape.
For the Truffle Cream Sauce:
- 200 ml cooking cream
- 1 teaspoon truffle butter (if you don’t have truffle butter, substitute with unsalted butter at room temperature)
- a splash of truffle oil
- salt and pepper to taste
- freshly grated parmesan cheese
- Thinly sliced winter truffle (black truffle)
Bring a large pot of salted water to the boil (about 16 cups of water to 1 pound of pasta).
Add the pasta, and cook for approximately 3 minutes. Reserve the cooking water.
In a pan, reduce the cream by about 1/3 over medium/high heat. Add a little cooking water to loosen the cream. Add the truffle butter, truffle oil, salt and pepper. Finish with freshly grated parmesan cheese.
Shot on Location at Il Borro, Jumeirah al Nasseem
Photos by Tara Atkinson Photography