Wine Pairing Recs: Benziger Blanc de Blancs or Imagery Tempranillo
Ingredients
Prep
1. Fill a large pot with water, cover, and place on the stove on low heat.
2. Remove ½ cup from the 00 flour and reserve as bench flour.
3.Lay the remaining flour on the counter top, make a well in the center, and add the egg yolks, whole egg, and olive oil. Whisk the eggs and oil together with a fork.
4. Using your index finger like a dough hook, mix the eggs into the flour until shaggy.
5. Knead the dough until smooth, about 5-8 minutes. Cover with plastic wrap and let rest.
6. Chop half of the Truffle Carpaccio, reserve the remaining carpaccio for garnish (if using).
7. Roll the dough out with the rolling pin until thin enough to read a piece of paper through.
8. Cut the pasta dough into the desired shape.
Cooking Directions
1. Bring the pot of water to the boil and season the water with the kosher salt.
2. Add the pasta to the pot and cook for 2 minutes.
3. Strain the pasta and reserve 1 cup of the pasta cooking water.
4. Place the 1 cup of reserved pasta water and the butter into the large saute pan with the chopped Truffle Carpaccio (if using) and bring to a boil.
5. Add the cooked pasta to the pan with the water and butter and cook until the sauce becomes creamy and the pasta is al dente.
6. Remove the pasta from the heat and grate half of the Parmesan cheese into the sauce. Stir to combine and season with Balinese Truffle Salt (if using, can substitute kosher salt).
7. Plate the pasta with the sauce, grate the remaining Parmesan cheese on top, and garnish with slices of the Truffle Carpaccio (if using). Finish with one last sprinkle of salt and dig in!!
Recipe courtesy of Truffle Shuffle.