Rigatoni À La Truffe Blanche Recipe
Homemade Rigatoni with White Truffle
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Ingredients
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Pasta and Sauce
Method
Preparation
- 1
Making the Rigatoni
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Rolling and Cutting the Pasta
After resting, roll out the dough using a pasta machine or a rolling pin until it's about 1/8 inch thick. Cut into 1-inch wide strips, then cut each strip into 2-inch lengths to form rigatoni. Use a fork to create ridges if desired.
- 3
Cooking the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook for 3-4 minutes or until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- 4
Preparing the Sauce
In a large skillet over medium heat, add the heavy cream and cook for 2-3 minutes. Stir in the white truffle oil, black pepper, and grated Parmesan cheese. Mix well until the cheese is melted and the sauce is smooth.
- 5
Combining Pasta and Sauce
Add the cooked rigatoni to the skillet with the sauce. Toss gently to coat the pasta in the sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- 6
Finishing Touches
Plate the rigatoni and shave fresh white truffle over the top. Garnish with chopped parsley and serve immediately.
