Tajarin Pasta with Truffle Butter

Name: Tajarin Pasta with Truffle Butter
Yield: makes 1 pound of fresh pasta, serving 6 as a first course
Ingredients: 2 cups all-purpose flour, plus more for working; 9 large egg yolks (about 2/3 cup); 2 tablespoons extra-virgin olive oil; 3 tablespoons ice water, plus more as needed; 1 tablespoon coarse sea salt or kosher salt, or more if needed; 1/2 pound (2 sticks) butter; 1 cup freshly grated Grana Padano or Parmigiano-Reggiano; 1-ounce or larger white truffle, brushed clean; A food processor and a pasta-rolling machine; An 8-quart pot for cooking the pasta; A heavy, wide skillet for dressing the pasta; A truffle shaver or sharp vegetable peeler

December 14, 2011

When you have a white truffle, enjoy it just as they do in Alba, with golden tajarin. If fresh truffle is unavailable, packaged truffle butter makes a nice dressing for the pasta too (see Sources, page 340). Should you have no truffle at all, tajarin with only butter and Grana Padano or Parmigiano-Reggiano will be simply luxurious, if not quite ethereal.

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