Truffle Infused Egg Pasta (Print Version)

Delicate fresh egg pasta with truffle oil, butter, and Parmesan for an aromatic finish.

# Components:

→ Pasta Dough

01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1 tablespoon extra-virgin olive oil
04 - 1 tablespoon truffle oil
05 - 1/2 teaspoon fine sea salt

→ Sauce & Finish

06 - 3 tablespoons unsalted butter
07 - 2 teaspoons truffle oil
08 - 1/2 cup freshly grated Parmesan cheese
09 - Freshly ground black pepper to taste
10 - Sea salt to taste

# Directions:

01 - On a clean work surface, mound the flour and make a well in the center. Add eggs, olive oil, truffle oil, and salt to the well.
02 - Using a fork, gently beat the eggs and gradually incorporate the flour until a shaggy dough forms.
03 - Knead the dough for 8 to 10 minutes until smooth and elastic. Wrap in plastic and let rest for 20 minutes at room temperature.
04 - Divide the dough into 2 portions. Roll each portion through a pasta machine or with a rolling pin until thin, approximately 1 to 2 millimeters thick. Cut into tagliatelle or fettuccine.
05 - Bring a large pot of salted water to a boil. Add the pasta and cook for 2 to 3 minutes until al dente. Reserve 1/4 cup pasta water and drain pasta.
06 - In a large skillet over medium heat, melt the butter. Add cooked pasta and a splash of reserved pasta water; toss to coat. Remove from heat.
07 - Drizzle with truffle oil, sprinkle with Parmesan, and toss gently. Season with salt and black pepper to taste.
08 - Serve immediately, topped with extra Parmesan and a light drizzle of truffle oil if desired.

# Expert Advice:

01 -
  • Fresh egg pasta has a silky texture that jarred versions simply cannot match, and once you taste the difference, store-bought feels like a compromise.
  • The truffle aroma fills your kitchen in a way that feels like you've invited elegance into your home without fussing for hours.
  • This dish proves that simple ingredients, when treated with care, become something memorable enough to serve at your nicest dinners.
02 -
  • If your pasta water isn't starchy enough because you rinsed the pasta, your sauce won't cling properly, so save that water before you drain and never rinse fresh pasta.
  • Truffle oil is potent and can become overwhelming if you're heavy-handed, so start with less and add more only after tasting, you can always drizzle more but you can't take it back.
03 -
  • Quality truffle oil truly makes or breaks this dish, so invest in a good bottle from a brand you trust, because cheap truffle oil tastes like you're eating pencil shavings and regret.
  • If you don't have a pasta machine, a rolling pin works just fine and actually gives you more control over thickness, just accept that your forearms will get a workout.
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