Tajarin with white Alba truffle

Ingredients

• 300 g type 00 flour
• 12 pieces fresh egg yolks
• 1 piece fresh whole egg
• 5 g fine salt
• 30 g fine semolina
• 80 g good-quality unsalted butter
• 40 g finely grated PDO Parmigiano Reggiano
• 20 g fresh white Alba truffle

Method

1. Form a well with the flour and salt, place the yolks and egg in the center, then gradually incorporate with your fingertips until a compact and homogeneous dough forms.
2. Knead the dough on the work surface until it becomes smooth, firm and slightly satiny, then wrap it and let it rest until it yields to the pressure of a finger.
3. Roll the dough out very thinly with a pasta machine or rolling pin, dusting lightly with semolina only if it sticks; the sheet should be almost translucent but remain elastic.
4. Loosely roll up the pasta sheets and cut into very fine ribbons, then unravel them immediately onto a floured cloth to prevent them from clumping.
5. Bring a large pot of salted water to a rolling boil; meanwhile, gently melt the butter in a wide sauté pan without letting it brown, until it smells like hot cream.
6. Cook the tajarin briefly, just until they float to the surface and keep a slight resistance to the bite, then transfer them directly to the sauté pan with a little pasta water.
7. Coat the pasta in the butter over low heat until you get a glossy and clinging texture, then add the Parmigiano Reggiano off the heat to bind without making it heavy.
8. Plate immediately in warm bowls, then generously shave the fresh white Alba truffle into thin slices over the pasta, right before serving.
9. Serve without delay, when the fragrance of the truffle rises with the gentle steam from the tajarin and the butter remains silky at the bottom of the bowl.

Nutrition

Per serving

Energy

714 kcal

Protein

33.22 g

Carbohydrate

62.09 g

Fat

36.22 g

Fibre

2.9 g

Calcium

17.88 mg

Iron

0.96 mg

Magnesium

21.15 mg