Truffle pasta is a decadent, rich and aromatic way of combining all that earthiness you get into your plate fresh to feel the velvet touch of Nature herself. Truffle pasta is a great way to get fancy if you are making it for a special occasion or just want to indulge yourself with some fine dining experience. Truffles has such incredible aroma that even mixed with cream, every bite is absolutely the memory of first day at school. Here is a step-by-step homemade truffle pasta recipe with hints to help your dish become restaurant quality.
Ingredients
For the pasta:
- 2 cups all-purpose flour (plus more for dusting)
- 2 large eggs
- 1 tablespoon olive oil
- A pinch of salt
For the truffle sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Fine dice of 1 small shallot
- 1 garlic clove, minced
- 1/2 cup white wine dry (optional)
- 1 cup heavy cream
- 2 tbsp truffle oil (or 1 tbsp truffle butter)
- Black pepper (freshly ground) / to taste
- Salt (to taste)
- Shaved or grated fresh truffles (if in season) to finish
- Garnish with fresh parsley (optional)
- Parmesan cheese, grated (for serving, optional)
Method
Step 1: Make the Pasta
When you prepare fresh pasta from scratch, take a batch of flour and put it on a clean working surface or large bowl. Make a little well in the middle of the mound of flour and crack some eggs into it! Sprinkle the pinch of salt and drizzle the edges with olive oil. Using a fork, whisk the eggs together in a circular motion while incorporating the flour from the edges continuously until a dough begins to form. Knead it by hand until the dough is soft and elastic when it comes together. This step will only take approximately 10 minutes.
If the dough is too sticky, add a bit more flour, and if too dry a teaspoon of water; then gently knead to combine. After kneading dough into a smooth ball, put in plastic wrap and rest for 30 minutes. Allowing the dough to rest will relax the gluten making it much easier to roll out.
If is ready leave rest for 30 to 40 minutes then cut it in parts. Using a rolling pin main or pelleted roll, gradually flatten each portion to your desired thickness. Using a sharp knife or pasta cutter, cut the dough into your desired shape – tagliatelle will work best for this dish, but you can use fettuccine or pappardelle here, too. Lightly dust the cut pasta with flour to prevent it from sticking to itself.
Step 2: Cook the Pasta
In a big water boiling pot place some salt. Introduce the fresh pasta and boil for 2–4 minutes, depending on your pasta thickness Dried pasta cooks way faster than fresh one so keep your eye on it. After the pasta is al dente, drain it, reserving a small cup of pasta water. Reserve the cooked pasta while you make the sauce.
Step 3: Prepare the Truffle Sauce
Method:In a large skillet combine butter and olive oil over medium heat. Add the chopped shallot and sauté until softened and translucent, about 2-3 minutes. Stir in the minced garlic, and cook for an additional 30 seconds to 1 minute until fragrant.
If you are using white wine, pour it in at this point and let it simmer for1-2 minutes to cook it down a bit. This process adds layers to the flavor of the sauce, but if your preference is for a less complex sauce you can certainly skip this step. Then add the heavy cream, mixing it together in a very gentle manner with the pan. Slowly bring to a simmer and cook for 4-5 minutes until slightly thickened.
At this point, add in the truffle oil or truffle butter. Truffle oil will add an earthy smell to the sauce and truffle butter can also bring in a very heavier taste. Adjust seasoning of the sauce with salt and fresh ground black pepper to taste. If the sauce is too thick, add some reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency.
Step 4: Combine Pasta and Sauce
When you are ready with your sauce, add the cooked pasta into the skillet containing the truffle sauce. Add the pasta to the sauce and gently toss well until every strand is coated with the creamy emulsion. For an added luxe experience, shave fresh truffles over the sauce—melt their smell into your pasta.
If it looks too thin or thick, loosen with a splash more pasta water; if it looks too thick, add splash more cream. This is where you can have some fun with the texture and flavor if you want. Simmer the pasta and sauce with spoon over medium-low, about 2–3 more minutes to deepen flavors.
Step 5: Serve
When the pasta is well coated, heated through and everything is incorporated transfer to serving plates. Add additional truffle shavings on the top of each plate for a luxurious finish. And if you want to be fancy, add more fresh chopped parsley for color. A sprinkle of freshly grated Parmesan can provide some additional creaminess, but a purist would leave out the cheese to really enjoy the truffles Pezzotti said.
When the pasta is hot, serve right away and taste this very subtle blend of flavors.
Tips for Making Perfect Truffle Pasta
1. Choose a high-quality truffle oil: Truffle oil differs greatly in quality. Look for a truffle oil that is made from real truffles, they usually taste the best. If you can obtain it: real truffles, rather than truffle oil.
2. Use fresh pasta: You can always use dried, but it takes this dish from good to awesome. Fresh noodles have a softness that enables them to soak up the sauce more thoroughly, making for a more flavorful and decadent dish.]
3. Regulate the Thickness of the Sauce: The sauce for truffle pasta should be creamy and not too much thick. Use the pasta water in the sauce so it has a consistency that will evenly coat the noodles without overwhelming them.
4. If You’re Lucky Enough to Have Fresh Truffles, Shave them at the End: Nothing beats fresh truffles but their flavor can be lost quickly during cooking. Shave or grate them over the pasta at the last minute to keep their punchy fragrance and flavor.
5. Wine Matching: To fully enhance the elegance of the arrangement, serve this with a glass of dry white wine (crisp Chardonnay or Sauvignon Blanc). The acidity from the wine will support the viscosity of the sauce and round out the meal.
6. Other Variations: Traditional truffle pasta is with creamy sauce but you can be creative. A lightened-up variant can also be achieved by going with a simple butter and garlic sauce, finishing with a drizzle of truffle oil to retain the focus on the truffle.
Conclusion
Truffle pasta is indeed a meal that showcases luxurious vibes. A few special ingredients, you can make it in a restaurant style for your table fill everyone with wow-factor. The rich, creamy sauce pairs perfectly well with the soft taste of home made fresh pasta while the truffle oil or fresh truffles bring an amazing smell and flavor to the dish. For a special occasion or just because you want to spoil yourself to an expensive level, this recipe will be requested often. Pair with a glass of wine and indulge in the self-indulgent truffle pasta, truly what great food is all about!
