Recipe information
Homemade Rigatoni Pasta with Seasonal Truffle (6g)
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Pasta and Truffle
Preparation and Cooking
1. Make the Pasta Dough
In a large mixing bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms.
2. Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
3. Roll Out the Dough
After resting, divide the dough into smaller pieces. Using a pasta machine or rolling pin, roll out the dough to your desired thickness (about 1/8 inch).
4. Cut the Rigatoni
Cut the rolled-out dough into strips, then use a rigatoni cutter or a knife to cut the strips into short tubes (about 1 inch long).
5. Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2-3 minutes until al dente. Reserve some pasta water, then drain the pasta.
6. Prepare the Truffle Sauce
In a skillet, combine the drained rigatoni with a splash of reserved pasta water, grated Parmesan, and freshly shaved truffle. Toss gently to combine and heat through.
7. Serve
Plate the rigatoni, garnishing with additional shaved truffle and Parmesan if desired. Serve immediately.