Tajarin al Tartufo (Piedmontese Egg Pasta with Truffle)

Tajarin al Tartufo (Piedmontese Egg Pasta with Truffle) *Tajarin al Tartufo* is a classic Piedmontese dish that pairs beautifully with Langhe wine, such as Dolcetto, Barbera and Nebbiolo (Barolo and Barbaresco included, of course!). This dish celebrates the rich flavors of the region and showcases the delicate yet earthy aroma of truffles. **Ingredients:** For the Pasta: - 2 cups all-purpose flour - 4 large eggs For the Sauce: - 2-3 fresh black truffles (or truffle products like truffle oil or truffle paste) - 1/4 cup unsalted butter - 1/4 cup heavy cream - Salt and freshly ground black pepper, to taste - Grated Parmesan cheese, for serving **Instructions:** 1. **Prepare the Pasta Dough:** - On a clean work surface, create a mound of flour. Make a well in the center and crack the eggs into the well. - Using a fork, gently whisk the eggs while gradually incorporating the flour from the edges. Continue until a shaggy dough forms. - Knead the dough for about 5-7 minutes until it's smooth and elastic. If the dough is too sticky, add a little extra flour. - Wrap the dough in plastic wrap and let it rest for at least 30 minutes. 2. **Rolling and Cutting the Pasta:** - Divide the rested dough into smaller portions. Work with one portion at a time and keep the rest covered. - Roll out the dough with a rolling pin or pasta machine to a thin sheet. The pasta should be translucent enough to see your hand through it. - Dust the dough lightly with flour, then fold it into a loose roll. Use a sharp knife to cut very thin strips (tajarin) from the roll. Unroll the strips gently and dust with more flour to prevent sticking. - Repeat the process with the remaining dough portions. 3. **Prepare the Truffle Sauce:** - If using fresh truffles, carefully clean them to remove any dirt. Use a truffle slicer or a sharp knife to thinly slice the truffles. - In a large skillet, melt the butter over medium-low heat. Add the truffle slices and sauté gently for a minute or two to release their aroma. - Add the heavy cream to the skillet and let the flavors meld together. Season with salt and pepper to taste. Keep the sauce warm on low heat while you cook the pasta. 4. **Cook the Pasta:** - Bring a large pot of salted water to a boil. Add the tajarin pasta and cook for about 2-3 minutes or until the pasta is tender yet still has a slight bite (al dente). - Reserve about 1/2 cup of pasta cooking water, then drain the pasta. 5. **Combine Pasta and Sauce:** - Add the cooked pasta to the skillet with the truffle sauce. Toss gently to coat the pasta with the creamy truffle goodness. - If the sauce seems too thick, add a splash of the reserved pasta cooking water to achieve the desired consistency. 6. **Serve:** - Divide the tajarin al tartufo among serving plates. Drizzle with a bit more truffle oil or sprinkle with truffle paste, if desired. - Finish with a generous grating of Parmesan cheese over each plate. - Serve immediately, alongside a glass of Langhe wine such as Barolo or Barbaresco, and enjoy the luxurious flavors of Piedmont. This dish embodies the elegance and richness of Piedmontese cuisine, making it a delightful pairing with Langhe wines from the same region.