Fresh pasta with truffle butter

What about the pleasure of enjoying fresh pasta made at home? Preparing it is very easy, but if you also accompany 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 is a quick and very simple process, and the result is nothing like dried pasta or fresh pasta from the store.

The kids also like to take part, they find it really fun. Sometimes I prepare the dough and they do the rest themselves.

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

Ingredients

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

Tartuflanghe truffle butter , Pallarès kitchen knife and Imperia pasta maker

Preparation

In a bowl, put the flour, eggs, a tablespoon of oil and salt. Knead until you obtain a uniform dough that does not stick to your hands. If this happens, add a little more flour.

We put the dough into a ball wrapped in cling film in the fridge for one hour. If we are 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, rolling them over several times to make them thin. We try to make it so that it has an elongated shape so that we can pass it through the width of the pasta machine.

I use the Imperia machine ; it is sturdy and holds very 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 is one of those types of kitchen tools that last a lifetime.

You may need to flour the rolling pin occasionally, but the dough will end up looking dry.

We take the first sheet and roll it with the roller at the thickness that allows it to fit easily. The next pass will be at the thinnest level and so on until finished.

Next we take the stretched sheets and pass them through the spaghetti or tagliatelle cutter accessory , depending on what we like.

We leave the paste to dry so that it doesn't stick, hanging it from the back of a clean chair or from a hanger. Although there is also a special accessory for this purpose, the paste dryer . After half an hour we can use it.

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

In a frying pan, add a little extra virgin olive oil. If you can use one flavoured with truffle , all the better because it will intensify the flavour even more. Warm it up a little and add the drained pasta. Stir until it is loose and then, over the same pasta, add the truffle butter .

We continue stirring so that the heat of the pasta, which will continue to be on the lowest setting, dissolves it. We leave it to rest with the heat off for a few minutes, so that the pasta is fully impregnated with the flavour of the truffle, we heat it slightly again and serve immediately.

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

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.