RIGATONI À LA TRUFFLE BLANCHE* Recipe
Homemade Rigatoni with White Truffle
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Ingredients
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Pasta Dough
Method
Preparation
Make the Pasta Dough
In a large bowl, mix the all-purpose flour, semolina flour, and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Roll and Cut the Pasta
After resting, roll out the dough using a pasta machine or a rolling pin to about 1/8 inch thickness. Cut into strips and shape into rigatoni using a pasta mold or by hand. Dust with flour to prevent sticking.
Cook 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 cup of pasta water and drain the rest.
Prepare the Truffle Sauce
In a large skillet, melt the unsalted butter over medium heat. Add the heavy cream and stir for 2-3 minutes. Add the white truffle oil, Parmesan cheese, salt, and black pepper. Stir until the sauce thickens slightly.
Combine and Serve
Add the cooked rigatoni to the skillet with the truffle sauce. Toss to coat, adding reserved pasta water as needed to achieve the desired consistency. Serve immediately with extra Parmesan cheese and a drizzle of white truffle oil on top.
