Fresh pasta with truffle butter

What can I say about the pleasure of enjoying freshly made pasta at home? Making it is very easy, but if you pair it with a delicious truffle sauce as suggested by Beatriz, author of To Be Gourmet, the result is spectacular. I hope you enjoy it!

I like making pasta at home more and more. It's a quick and very simple process, and the result has nothing to do with dried pasta or with commercial fresh pasta.

Kids also enjoy taking part; they find it hilarious. Sometimes I make the dough and they do the rest by themselves.

The sauce that accompanies this pasta couldn't be quicker or easier to make, and at the same time it's different and delicious. Once winter and truffle season are over, it's wonderful to see that with recipes like this we can continue enjoying their aroma and perfume.

Ingredients

• 200gr strong flour
• 2 large eggs
• 1 tablespoon of extra virgin olive oil
• 4 tablespoons of extra virgin olive oil with truffle
• 30g Tartuflanghe truffle butter
• Salt

Tartuflanghe truffled butter, Pallarès kitchen knife and Imperia pasta machine

Preparation

In a bowl we put the flour, the eggs, the tablespoon of oil and the salt. Knead until you obtain a uniform dough that doesn't stick to your hands. If it does, add a little more flour.

We leave the dough formed into a ball wrapped in cling film in the refrigerator for an hour. If we're in a hurry we can reduce the time, but with a minimum of thirty minutes.

We take the dough out of the fridge, divide it into three parts and roll them out with a rolling pin on a floured surface, making several passes so they are thin. We try to do it so that the shape is elongated and can pass through the width of the pasta machine.

I use the Imperia machine; it is robust and clamps firmly to the table, which is essential for working comfortably; the cut is perfect and it works just as well as the first day. I think it's one of those kitchen tools that last a lifetime.

You may need to flour the rolling pin once in a while; the point is for the dough to have a dry appearance.

We take the first sheet and pass it through the roller at the thickness that allows it to enter easily. The next pass we do at the finest setting and so on until finished.

Next we take the stretched sheets and pass them through the spaghetti or tagliatelle cutting attachment, depending on what we feel like.

We let the pasta dry so it doesn't stick by hanging it from the back of a very clean chair, or from a hanger. Although there are also special accessories for this purpose, the pasta dryer. After about half an hour we can use it.

The sauce for this recipe is so simple that we make it immediately after cooking the pasta. We'll cook it in salted water until al dente… about five minutes.

In a frying pan, we put a little extra virgin olive oil. If we can use one flavored with truffle, even better because it will intensify the flavor. Warm it slightly and add the drained pasta. Stir until it's loose and then, over the same pasta, add the truffle butter.

Keep stirring so that with the pasta's own heat, which will remain on the lowest flame, it melts. Let it rest with the heat off for a few minutes so the pasta absorbs the truffle flavor as much as possible, warm slightly again and serve immediately.

An exquisite recipe with top-quality ingredients that will surely be a hit.

NOTE: If you want to give it an even more intense truffle touch, you can add a pinch of truffled Guérande salt, its flavor will flood you.