Eggypasta With Fresh White Truffle Recipes

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TRUFFLE PASTA



Truffle Pasta image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

2 cups all-purpose flour, plus additional for dusting
3 large whole eggs plus 1 large egg yolk
Kosher salt
4 tablespoons unsalted butter
8 ounces Parmesan, finely grated, plus more for garnish
2 ounces black truffle, finely shaved

Steps:

  • For the fresh pasta: Combine the flour, eggs and yolk in a food processor and pulse until a dough comes together. Transfer to a counter dusted lightly with flour and knead gently until the dough comes together and is smooth, about 1 minute. Wrap in plastic and refrigerate for at least 30 minutes and up to 24 hours.
  • Divide the dough into 4 pieces. With your hands, flatten and shape one piece of dough into a 1/2-inch-thick rectangle. Dust it lightly with flour and pass it through the widest setting on a pasta machine. (If the dough comes out oddly shaped, re-form into a rectangle.) Fold it into thirds, like a letter, and if necessary, flatten it to a 1/2-inch thickness. Pass it through the widest setting again with the seam of the letter perpendicular to the rollers. Repeat this folding and rolling step 10 to 12 times, dusting the dough with flour if it becomes sticky.
  • Without folding the dough, pass it through the next setting on the pasta machine. Continue to pass the dough through the machine, reducing the space between the rollers after each pass and lightly dusting the pasta with flour on both sides each time, until the pasta is about 1/16-inch thick and 3 inches wide.
  • Lay the rolled-out dough on a floured counter. Roll out the remaining dough in the same manner. Cut each piece of dough into 11-inch lengths. Cut the dough into fettuccine by hand, or by passing through the pasta machine on the fettucine setting.
  • For the black truffle sauce: Boil a large pot of salted water. Add the pasta and boil until al dente, about 3 minutes. Strain, reserving 2 cups of pasta water.
  • Add the butter to a large pan over medium heat and let melt. Add half the Parmesan and 1/2 cup pasta water and stir to combine. Add the pasta and toss to coat. Add the remaining Parmesan and stir to combine. If the sauce is too thick, add more pasta water. Divide pasta among 4 bowls. Top with shaved truffle and more Parmesan. Enjoy!

PASTA WITH WHITE TRUFFLES



Pasta With White Truffles image

Provided by Moira Hodgson

Categories     quick, pastas, main course

Time 20m

Yield 8 servings

Number Of Ingredients 6

1 1/2 pounds fresh pasta (capellini or fettuccine)
1/2 cup unsalted butter
1 1/2 cups freshly grated Parmesan cheese
1 cup heavy cream
Coarse salt and freshly ground pepper to taste
About 1 ounce white truffle

Steps:

  • Cook the pasta in plenty of boiling salted water. Drain.
  • Meanwhile, in a large saucepan big enough to hold the cooked pasta easily, melt the butter.
  • Stir in the cheese and cream. Add the cooked pasta, toss well and sprinkle with salt and pepper.
  • Put into a serving dish and grate the truffle over the pasta or serve the truffle at the table allowing each guest to help himself. Serve additional cheese in a small bowl.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 10 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 18 grams, Sodium 359 milligrams, Sugar 1 gram, TransFat 0 grams

TAGLIARELLE WITH TRUFFLE BUTTER



Tagliarelle with Truffle Butter image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield serves 2

Number Of Ingredients 7

Kosher salt
1/2 cup heavy cream
3 ounces white truffle butter
Freshly ground black pepper
1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
3 tablespoons chopped fresh chives
3 ounces Parmesan, shaved thin with a vegetable peeler

Steps:

  • Add 1 tablespoon salt to a large pot of water and bring to a boil.
  • Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
  • Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.
  • Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

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