tagliatelle with poached eggs and shaved white truffles
MAKES: 2 servings
For the pasta:
- 3 cups all-purpose flour, plus extra
- 4 eggs
For the sauce:
- 2 eggs
- 2 tablespoons unsalted butter
- Salt and freshly ground pepper
- Fresh white truffle
To make the pasta: Mound flour on a clean work surface, and make a well in the center. Break the eggs into the well. Using a fork, beat the eggs gently, and then slowly incorporate the flour from the sides of the well. The dough will come together after about half of the flour has been incorporated. Using your hands, knead for another 6 minutes.
Roll out the dough by passing it through the successive sizes on a pasta roller until it's thin. Using the cutter attachment, cut it into tagliatelle. Cook the fresh pasta until done, about 1 to 3 minutes; drain.
Meanwhile, poach eggs in slightly simmering water until they rise. The yolks will still be runny. Toss the cooked tagliatelle with butter, and add salt and pepper to taste. Put in 2 serving bowls, place egg on top, shave fresh truffle. Serve immediately.
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