Tagliatelle Recipe

Inspired by Tiny Lou's

Time1h 10m

Serves4

housemade pasta, black truffle conserva, ruby port, 5g Australian, black truffle

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Ingredients

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1
Make the Pasta Dough
On a clean surface, mound the flour and create a well in the center. Add the eggs and salt into the well. Using a fork, beat the eggs gently, then gradually incorporate the flour from the edges until fully combined.
2
Knead the Dough
Once combined, knead the dough for about 8-10 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
3
Roll Out the Pasta
After resting, divide the dough into quarters. Roll out each piece using a pasta machine or a rolling pin until thin, about 1/16 inch thick. Cut into strips to form tagliatelle.
4
Cook the Pasta
Bring a large pot of salted water to a boil. Add the tagliatelle and cook for about 3-4 minutes until al dente. Drain and reserve some pasta water.
5
Prepare the Sauce
In a large skillet over medium heat, combine the black truffle conserva and a splash of ruby port. Stir to combine and let simmer for 2-3 minutes.
6
Combine Pasta and Sauce
Add the cooked tagliatelle to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
7
Serve
Plate the tagliatelle and shave the Australian black truffle on top as a garnish. Serve immediately.