Fresh egg pasta combined with truffle oil, butter, and Parmesan for a rich, aromatic main dish.
# What You'll Need:
→ Pasta Dough
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1 tablespoon extra-virgin olive oil
04 - 1 tablespoon truffle oil
05 - 1/2 teaspoon fine sea salt
→ Sauce & Finish
06 - 3 tablespoons unsalted butter
07 - 2 teaspoons truffle oil for finishing
08 - 1/2 cup freshly grated Parmesan cheese
09 - Freshly ground black pepper to taste
10 - Sea salt to taste
# How to Make It:
01 - On a clean work surface, mound the flour and create a well in the center. Add eggs, olive oil, truffle oil, and salt to the well.
02 - Using a fork, gently beat the eggs and gradually incorporate the flour until a shaggy dough forms.
03 - Knead the dough for 8 to 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 20 minutes at room temperature.
04 - Divide the dough into 2 portions. Roll each portion through a pasta machine or with a rolling pin until thin, approximately 1/16 inch thick. Cut into tagliatelle or fettuccine ribbons.
05 - Bring a large pot of salted water to a boil. Add the pasta and cook for 2 to 3 minutes until al dente. Reserve 1/4 cup pasta water and drain pasta thoroughly.
06 - In a large skillet over medium heat, melt the butter. Add cooked pasta and a splash of reserved pasta water; toss to coat evenly. Remove from heat.
07 - Drizzle with truffle oil, sprinkle with Parmesan cheese, and toss gently. Season with salt and black pepper to taste.
08 - Transfer to serving plates immediately. Top with additional Parmesan and a light drizzle of truffle oil if desired.
