If you do not have a truffle at all, tajarin with just butter and Parmigiano-Reggiano would be quite luxurious if not quite smooth.
For your pasta
2 cups flour plus
9 large egg (about 2/3 cup)
2 tbsp extra-virgin olive oil
5 tbsp water
For cooking and dressing the pasta
1 tbsp salt or kosher salt
0,5 pound butter
1 ounce or larger white truffle, brushed clean
Yield: one pound of fresh pasta, serves 6 as a first course
To mix the dough tajarin, place 2 cups flour enaugh into food, and the process is carried out for a few seconds to cool Combine the egg yolks and olive oil and 3 tablespoons water in a glass. Process for 30 to 40 seconds until the dough forms and gathers on the blade. If the dough does not collect on the blade or the process is easy, it’s too wet or too dry. Feel the dough, then work either in flour or water ice, in small quantities, using a kneading machine or by hand.
Turn the dough out on lightly floured surface and knead by hand for one minute until it is smooth, soft and elastic. Press into a disk, wrap well in plastic wrap and leave at room temperature for half an hour. (Refrigerate the dough until days or freeze it for a month or more Defrost in the refrigerator. And back to room temperature before rolling.)
Cut dough into 4 equal parts. Keeping the dough lightly floured, roll each piece through a pasta machine on setting becomes increasingly narrow sheets of 5-inches wide (or as wide as your machine allows) and 20-inches or more. Cut each strip crosswise into three short rectangles, each about 7-inches long.
Flour each rectangle and roll up their long road, into a loose cylinder, like a fat cigar. With a sharp knife, cut clean through the rolled dough crosswise in 1 / 8 to ¼ inch intervals. Shake and unrolled pieces cut out, open them into tajarin ribbons, each about 7-inches long and ¼ inch. Dust them liberally with flour and place it on a floured towel or tray.
To cook tajarin, bring to a boil 6 quarts of water with a tablespoon of salt. Meanwhile, melt butter in large skillet and dilute with 1 / 3 cup hot pasta water. Heat until almost boiling.
When water boils at, beaten tajarin in screening to remove excess flour and drop them all at once into the pan. Stir to separate the tape and bring back to boil. Cook for one minute or until pasta is Al Dente, and then lift from the water spider, drain briefly, and drop into the pan.
Over low heat stir until well coated tajarin with butter. Turn off heat and throw some grated cheese. Shave truffle-sized pieces of coin-using half-cut on the pasta and throw in
Heap the individual from the pasta into the bowl warm. Quick shaved truffle remaining, in the same stock, on each mound tajarin and serve immediately.
