Homemade Rigatoni Pasta With Black Truffle Recipe

Make the dough

On a clean work surface mound the 00 flour and semolina (if using). Make a large well in the center and crack the eggs into the well. Add 1 tablespoon extra virgin olive oil and 1/2 tsp fine sea salt. Using a fork, gently whisk the eggs and gradually incorporate flour from the inner edge until a shaggy dough forms.

Knead

Bring the dough together with your hands and knead for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too sticky, dust with a little additional flour (1–2 tbs); if too dry, wet fingertips and knead briefly. Form into a ball, wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

Roll and shape rigatoni

After resting, divide dough into 3 pieces. Keep unused pieces covered. Flatten one piece into a rectangle, feed through a pasta machine starting at the widest setting, fold once and pass again 2–3 times. Gradually reduce the setting until the sheet is about 1.2–1.5 mm thick (thin enough to roll but still sturdy). Cut the sheet into 1-inch (2.5 cm) wide strips. Wrap each strip around a fluted dowel or rigatoni tube roller to form short ridged tubes (approximately 3–4 cm length). Seal seam with a little water. Alternatively, cut tubes and press over a gnocchi board to create ridges. Lay shaped rigatoni on a lightly floured baking tray and let dry 20 minutes before cooking.

Boil water

Bring a large pot of water to a rolling boil. Add 2 tablespoons coarse kosher salt (water should taste like the sea).

Cook rigatoni

Gently add the fresh rigatoni to the boiling water and stir immediately to prevent sticking. Fresh pasta cooks quickly: 2–4 minutes depending on thickness. Start checking at 2 minutes for al dente. Reserve about 1 cup of pasta cooking water before draining.

Prepare truffle

While the pasta water is heating or pasta rests, finely shave or mince 12–13 g of the fresh black truffle. Reserve a few thin shavings for garnish (about 3–4 g). If using preserved truffle pieces, mince them finely.

Make sauce

In a wide sauté pan over medium-low heat melt 4 tablespoons unsalted butter gently until foaming but not browning. Add 1/2 cup heavy cream and warm for 1–2 minutes until it just begins to steam (do not boil). Stir in 3/4 cup grated Parmigiano-Reggiano until incorporated and the sauce slightly thickens. Add the finely shaved truffle (about 12–13 g) and 1 teaspoon truffle oil, stirring to combine. Season with 1/4 tsp fine sea salt and 1/2 tsp freshly ground black pepper. If the sauce becomes too thick, add reserved pasta water, 1–2 tablespoons at a time, until it reaches a silky coating consistency.

Finish pasta in sauce

Add the drained rigatoni to the pan with the sauce over low heat. Toss gently and add up to 1/2 cup reserved pasta water as needed to loosen and create an emulsion that clings to the pasta. Cook together for 1–2 minutes to let the pasta absorb flavor. Taste and adjust seasoning.

Plate and garnish

Divide the rigatoni among warm plates. Finish with a drizzle of 1 teaspoon extra virgin olive oil, the reserved thin truffle shavings, an additional light dusting (as desired) of Parmigiano-Reggiano, and a sprinkle of minced fresh parsley if using. Serve immediately.