Spaghetti with Self-made truffle Butter from Summer Truffle

Do you think it is difficult to make truffle butter yourself? Is not it ! Simply put the softened butter in a bowl. Mix lemon juice, max. One teaspoon of freshly ground salt and freshly ground pepper. Then chop the truffle very finely and mix it with the butter mixture. In the past, I have always made a roll of butter that I mixed myself. I haven't done that for a while. I've bought perfectly fitting bowls and fill the butter with either 50-100-150 gram quantities. Then it goes first in the refrigerator for a day to soak and harden - then afterwards in the freezer. These bowls have the advantage that the good truffle is not constantly exposed to different temperatures. If you don't want to buy these bowls, you can of course also use ice cube makers, hollow praline bowls or plastic bowls from e.g. Use cream cheese.

Mix the ingredients into an elastic dough by piling the flours into a small mountain. Put a hollow in the middle and put them in as the first seasoning and lemon juice. Then a third of the beetroot juice. Knead well. Gradually add the remaining juice and knead well again and again. When the dough is ready, wrap it in foil and put it in the refrigerator to cool and let it rest. If the 20 minutes are completely sufficient. Then take it out - roll it out and process it into the desired pasta types. The cooking time is short. Boiling water with 3 tablespoons. Prepare salt. Do not add the salt until the water is boiling - salt increases the time it takes to boil the water. Now put the pasta in the water and cook for 3 minutes.

Personally, I now have a pasta machine (only rarely do it by hand) because we like to eat pasta very often (at least 3 times a week). Not always at lunchtime but also - like e.g. Today simply as a substitute for dinner. This makes the laborious work easier and extremely reduces the time required. Pasta type (select) - Put the ingredients into the machine - the pasta is ready in the boiling water !!!

Melt the truffle butter in the pan and just pull the pasta through carefully. Now prepare the salad as desired and enjoy. We had an oak leaf salad with us. Simply with oil and vinegar - citrine, pepper and salt and a pinch of sugar. Delicious.