Tajarin with truffle

Ingredients for 4 servings:

• 350 g flour, type 405 or 550, or Italian type 00
• 4 egg yolks
• 2 eggs
• ½ tsp salt
• 2 tbsp olive oil
• 50 g flour, for rolling out
• 75 g butter
• 2 garlic cloves, quartered
• 15 g truffle, white from Alba, alternatively black winter truffle

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 23 minutes

Piedmontese tagliatelle, hand-formed with truffle

Knead the dough ingredients and chill for 1 hour. Then roll out thinly with a rolling pin on a lightly floured surface (you can also use a pasta machine). Cut into ribbon pasta about 5 mm wide and boil them in a little salted water for 3 minutes. In the meantime, melt the butter and, while still not too hot, toss it with the garlic until it’s a soft, melted butter, allowing it to absorb the flavor. After a few minutes, remove the garlic and toss the pasta in the butter. Arrange on plates and top with wafer-thin slices of truffle. A simple but very tasty dish, though unfortunately not exactly cheap because of the white truffle.