Yields 4-6 portions
• Water 2 gallons
• Salt (to taste)
• ½ cup fresh Parmigiano Regiano for grating
• 2tbs of butter at room temp
• 1tbs of summer truffle conserva
• 2tbs fresh ground black pepper
• 1 cup pasta water
• 2 cups of 00 flour
• 1 1/3 cups of egg yolk
• Pour the flour onto a clean counter forming a “mountain”. Then create a “well” in the middle.
• Stir the yolks with a fork and then pour into the middle of the well.
• Start to incorporate the flour at the rim of the well into the yolks. Maintain the shape of the well as you incorporate the flour from the outside of the mountain working your way in.
• Once all the flour is incorporated, form a ball and start kneading the dough for 10 min.
• (Note - you can also start the dough in a food processor).
• Let the dough rest for about ½ hour.
• Roll the dough by starting at the widest setting on your pasta machine, and one setting at a time, bring it down to the #3 setting.
• Roll the sheets of pasta and then cut the pasta by hand 1/8 of an inch. Reserve.
• Dice the truffles into a fine paste.
• Using high quality butter, combine the diced truffle with the room temperature butter and add a pinch of salt.
Cooking the pasta:
• Fill a large pot with plenty of water - 2 gallons is a good amount.
• Season your water with salt so it tastes like sea-water.
• Bring water to a boil.
• Once the water is boiling add the Tajarin and allow to come to a boil.
• While the pasta is cooking, melt the truffle butter in a sauté pan.
• Once the pasta has come up to the surface of the water, strain the pasta and reserve. Keep one cup of this water for the next step.
• Create an emulsion by adding the cup of pasta water to the melted truffle butter in the sauté pan. Swirl the water and butter together in the pan.
• Once the emulsion is created, add the cooked pasta to the truffle butter emulsion in the sauté pan and toss vigorously.
• Serve into a warm bowl. Grate fresh parmigiano on top and finish with fresh ground black pepper.