Time: 1h prep + 30′ cooking
86g of egg yolk
200g of egg
semolina, for dusting
1 white truffle
truffle oil, to taste
50g of Parmesan, finely gratedFOR THE PARMESAN STOCK
50g of unsalted butter, diced
200g of Parmesan, grated
200ml of water
50 ml di TRITTICO NOTEN for simmering
STEP 1: Begin by making the Parmesan stock. Place the Parmesan and water into a saucepan and bring to around 70°C (do not allow to boil). Remove from the heat, cover with cling film and set aside to infuse at room temperature for 1 hour
STEP 2: Meanwhile, make the pasta. Place the flour on a work surface and make a well in the middle. Add the egg mixture and bring together into a smooth elastic dough. Once you’re happy with the texture, wrap the dough in cling film and place in the fridge to chill for 30 minutes
STEP 3: roll the dough gradually with a rolling pin or a pasta machine. The sheets must be max 1 mm thickness. Leave to dry slightly for 5 minutes.
Use a knife to cut the sheets into 1 cm strips, then toss with semolina to stop them from sticking together. Cover with a tea towel until ready to cook
STEP 4: When ready to serve, strain the Parmesan stock through a fine sieve into a clean saucepan. Bring to the boil, then add the butter a little at a time and simmer until emulsified and slightly thickened. While the stock is simmering, bring a large pan of salted water to the boil. Add the tagliatelle and cook for 1 minute, then drain and add to the Parmesan stock. Remove from the heat, stir in the grated Parmesan and season with salt and a few drops of truffle oil.
STEP 5: Divide the tagliatelle between 4 dishes, ensuring there is plenty of the stock in each. Finish with a generous amount of freshly shaved white truffle and serve.