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!).