Truffle & Cavia Pasta Alla Chitarra Recipe

Preparation Directions

1. 1

   Make the Pasta

   In a large mixing bowl, combine the semolina flour and salt. Make a well in the center and crack the eggs into the well. Gradually incorporate the flour into the eggs using a fork until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Roll the Pasta

   After resting, divide the dough into 4 pieces. Roll each piece through a pasta machine or use a rolling pin to achieve a thin sheet. Use a chitarra (guitar-shaped pasta cutter) to cut the dough into long strands.

3. 3

   Cook the Pasta

   Bring a large pot of salted water to a boil. Add the chitarra pasta and cook for about 3-4 minutes until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

4. 4

   Make the Buerre Monte

   In a saucepan, melt the unsalted butter over low heat. Add the reserved pasta cooking water gradually to emulsify the butter, stirring continuously until you have a smooth sauce.

5. 5

   Combine and Serve

   Toss the cooked pasta in the buerre monte sauce. Grate fresh truffle over the pasta generously and finish with dollops of caviar. Serve immediately.