Rigatoni À La Truffe (6g) * Recipe
Homemade Rigatoni Pasta with Seasonal Truffle (6g)
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Ingredients
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Pasta and Truffle
Method
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.
