Rigatoni Aux Truffes Noires Recipe

Make the dough

On a clean work surface, combine the all-purpose and semolina flours into a mound. Make a well in the center. Crack the eggs into the well, add the olive oil and salt. Using a fork, gently beat the eggs and gradually incorporate flour from the inner walls until a shaggy dough forms.

Knead

Knead the dough for 8–10 minutes by hand until smooth, elastic and slightly tacky. If too dry, wet hands with a few drops of water; if too sticky, sprinkle a little flour. Form into a ball.

Rest

Wrap the dough tightly in plastic wrap and let rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

Roll and shape rigatoni

Divide rested dough into 3 pieces. Flatten one piece and run through a pasta machine from the widest setting down to a medium-thin setting (2–3 passes), lightly dusting with flour to prevent sticking. Cut sheets into 2-inch squares. To form rigatoni, place a small wooden dowel, thin rolling pin or skewer near one edge and roll the square away from you to form a short tube; or cut into strips and wrap around a metal rod to create ridged tubes. Seal the edge with a dab of water. Repeat with remaining dough. Alternatively, use a rigatoni extruder or bronze die if available. Place shaped rigatoni on a lightly floured tray and let dry for 15–20 minutes.

Prepare truffle

If using fresh black truffle, gently brush clean and thinly shave about two-thirds of the truffle; reserve the rest for finishing. If using preserved truffle, finely chop and reserve any oil from the jar.

Make the sauce

In a wide skillet over medium-low heat, melt the unsalted butter slowly until foaming and fragrant but not brown (about 2–3 minutes). Add heavy cream and stir to combine. Bring to a gentle simmer for 1–2 minutes to emulsify. Add the grated Parmigiano-Reggiano a handful at a time, whisking until melted and smooth into a silky sauce.

Add truffle

Stir the chopped/shaved truffle (or chopped preserved truffle and its oil) into the sauce. Season with sea salt and freshly ground black pepper. Keep the sauce warm on the lowest heat setting; it should coat the back of a spoon.

Cook pasta

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Add the fresh rigatoni and cook until al dente, about 2–4 minutes depending on thickness (fresh pasta cooks quickly). Reserve 1 cup pasta cooking water before draining.

Finish in the sauce

Transfer the drained rigatoni to the skillet with the warm truffle-butter sauce. Toss gently over low heat, adding pasta cooking water 2–3 tablespoons at a time as needed to loosen and marry the sauce to the pasta. Continue tossing until the sauce clings to the rigatoni and the texture is silky, about 1–2 minutes. Taste and adjust seasoning.

Plate and garnish

Portion the rigatoni onto warmed plates. Shave reserved fresh truffle over each portion. Drizzle optional black truffle oil sparingly (about 1/3 tsp per plate). Finish with a light dusting of extra grated Parmigiano-Reggiano and a sprinkle of chopped fresh parsley if desired. Serve immediately.