The chef Enzo Neri proposes tagliatelle with truffles. A simple recipe of the tradition of the Upper Tiber Valley
In a pot cook the fresh tagliatelle in salted boiling water. Approximately 1 minute before the pasta is ‘al dente’, remove the pasta from the pot and drain, saving some pasta water. Melt the butter in a saucepan and shave some truffle in it. Season with salt. Add the stock to make an emulsion. Add the drained pasta along with a little vegetable stock (or pasta water). If the pasta appears to be too dry, add some pasta water.. Saute everything together for a minute, so that the sauce thickens with the starch from the pasta. Transfer the pasta to a warm plate and top it with truffle shavings.
Dough recipe if you make yourself:
- 400 g “00” Flour
- 100 g Semolina
- 5 Eggs
- 600 g of dry or fresh tagliatelle
- 40 g Butter