INGREDIENTS FOR 2 PEOPLE
200 g fresh egg tagliolini
30 g summer truffle butter specialty
20 g tuber aestivum
15 g grated grana padano cheese
INGREDIENTS FOR 2 PEOPLE
2 whole eggs
100 g 00 flour
100 g durum wheat semolina
a drizzle of olive oil
METHOD
Mix all the ingredients and let the dough rest wrapped in cling film for at least half a day.
PREPARATION:
In a medium pan, melt 20 g of summer truffle butter specialty and half the grated truffle (using a fine grater), bring it close to boiling point, then remove from heat. Cook the tagliolini in salted boiling water for 20-30 seconds. Drain the pasta, reserving some cooking water in case needed for the sauce. Add the drained pasta to the prepared truffle butter mixture, stir in the grated Grana Padano, the remaining truffle, and a splash of the cooking water. Adjust salt to taste. Over low heat, mix the pasta until the sauce binds to it but remains slightly liquid (add cooking water if it thickens too much). Remove from heat, stir in 10 g of summer truffle butter specialty, mix for a few more seconds, and serve with truffle slices on top.
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