Truffle Pasta

Truffles are one of the wonders of nature. Cooked with fresh homemade pasta, it reveals its earthy character. There are many ways to cook truffles, but I prefer one of the simplest. Although simplicity has a price! But in the end, a truffle costs the price of a bottle of champagne, so reserve it for an event to celebrate or for to treat yourself.

Truffle pasta recipe for 4 people:

-1 recipe for


pasta with fresh eggs

-1 fresh Perigord truffle of about 40g

-200g of full cream

-30g of salted butter

-salt pepper

Choose a beautiful truffle and make sure it is perfectly fresh (given the price, you might as well choose well!). It must be very firm.

Start by preparing the dough (recipe
here
) with the difference that the truffle and the eggs to be used must be sealed in a hermetically sealed box. Let stand overnight in a cool place.

The next morning, prepare the pasta in the desired shape and thickness with the eggs preserved with the truffle.

Cut the truffle into thin strips, either with a truffle razor (this is a tiny mandolin that is also used to cut parmesan), or with a classic mandolin to the minimum thickness. Or, in a more perilous and less pretty way, with a knife.

Cut each slice into 3 or 4 pieces, widthwise and lengthwise. In small squares! Place these truffle pieces in a bowl with the cream all day in a cool place. Place a stretch wrap over this bowl!

In the evening, pour the cream (taste a drop of cream as is!) into a saucepan with the butter, salt and pepper.

Cook the pasta in plenty of salted water (but not oil!). Taste them to check the cooking, but cook them a little less than usual (we will cook them again with the cream!).

Drain but keep 2 tablespoons of the cooking water.

Add these two spoonfuls to the cream and start the pan on moderate heat.

When the cream boils, add the pasta.

Cook until the cream is absorbed (but not completely, there should be some creaminess left!).

Serve and enjoy immediately!