Ingredients
Method
Make the Dough
- Pour the flour onto a clean surface and create a well in the center.
- Add the eggs and yolk into the well.
- Use a fork to gradually mix flour into the eggs until a dough begins to form.
- Knead by hand for about 10 minutes until smooth and elastic.
- Wrap in plastic and let rest at room temperature for at least 1 hour (or refrigerate up to 2 days).
Roll and Cut
- Divide the dough into smaller portions.
- Roll each piece thinly using a pasta machine or rolling pin, down to about 1 mm thick.
- Lightly dust with flour, roll the sheet loosely, and slice into 2–3 mm-wide ribbons.
- Unroll the ribbons and lay them flat or form small nests dusted with flour.
Boil the Pasta
- Bring 6 quarts of water to a rolling boil and salt it generously (it should taste like the sea).
- Drop the pasta into the water and cook for 1–4 minutes, depending on thickness.
- Save ½ cup of the starchy cooking water before draining.
Make the Sauce
- In a wide pan, melt the butter gently over medium-low heat.
- Add about ½ cup of the reserved hot pasta water.
- Swirl or whisk off the heat until it becomes a creamy, glossy emulsion.
Combine and Serve
- Add the drained pasta straight to the butter emulsion.
- Toss quickly until each strand is coated and silky.
- Plate immediately in warm bowls.
- Shave fresh truffle over the top (white truffle off heat, black truffle can be added to warm butter).
- Finish with a light sprinkle of Parmigiano-Reggiano if desired.
Notes
- Use 00 flour for a finer texture, but all-purpose flour works if that’s what you have.
- The dough can rest overnight; in fact, it rolls out even better when relaxed.
- Always shave truffle right before serving so the aroma stays strong.
- If truffles are unavailable, use a drop of truffle oil or a few sautéed mushrooms as a substitute.
- Serve immediately — tajarin is best eaten fresh off the pan while glossy and aromatic.
- Pair beautifully with Dolcetto d’Alba or another light red wine.