Emilia-Romagna
Truffle butter tagliatelle
Makes
4
Level
Medium with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Ingredients
00 flour: 455 g (about 3 3/4 cups), plus more for dusting
Large eggs: 250 g (about 5 eggs)
Truffle butter: 4 tablespoons
Taleggio: 4 oz, rind off and cut in small pieces
Pasta water: 1/4 cup, from the pot
Parmigiano Reggiano: 1/4 cup finely grated
Summer black truffle: 1 small, about 1/2 oz
Salt: for the pasta water
Method
Pile the flour on the counter and make a deep well. Crack the eggs into the well.
Beat the eggs with a fork, slowly pulling in flour from the sides. When it gets thick, finish with your hands.
Knead for 8 to 10 minutes until smooth. Wrap the dough in plastic and rest it for 30 minutes.
Roll the dough with a rolling pin into a thin sheet, dusting with flour as you go, until you can nearly see your hand through it.
Fold the sheet loosely and cut it into strips about 1/4 inch wide with a knife or pastry wheel. Shake the strips open and dust with flour.
Put a wide pan on low heat. Add the truffle butter and the Taleggio and let them melt together.
A grown-up boils the tagliatelle in well-salted water for 2 to 3 minutes. Lift it into the pan with the pasta water.
Grate in the Parmigiano and about half the truffle. Toss over low heat until the sauce is creamy and clings to the pasta.
Plate the pasta. Grate more Parmigiano and the rest of the truffle on top.
