I was absolutely spoiled getting to learn how to make this white truffle pasta dish in the Eataly Dallas kitchen. Thank you to Chef Luigi, Chef Richard, and the whole team!
INGREDIENTS
Pasta dough:
- 00 Flour Mulino Grassi
- 4 whole organic eggs with large amber-colored yolks
- 1 yolk
- extra virgin olive oil
- semolina flour as needed at the end when you cut the pasta so it does not stick together (Mulino Marino brand is what we used)
Sauce:
- 4 to 6 TBLSP of butter melted but not brown in the skillet
- 6 to 8 ounces of pasta water used by splitting at the beginning of making the sauce (3 ounces and another 3 ounces at the end after the pasta is added... you may use another 1-2 ounces when the final dish is almost finished)
- 2 to 3 TBLSP of Parmigiano Reggiano for each portion of pasta
- fresh white truffles
DIRECTIONS
Pasta dough:
On a large clean work surface, preferably a large butcher block, add the flour and form a well in the center with your fingers. Add the eggs or just yolks one at a time in the middle of the well.
Using a fork, gently mix the eggs into the flour. Move the flour in towards the center gradually with your free hand to incorporate it into the eggs. As it starts to incorporate, you may use the fork to mix the eggs and flour together. Next, use both hands to mix the flour and eggs. Start kneading the eggs and flour together with your hands for about 8-10 minutes. You will know it is ready when you press it with your finger and it bounces back.
When done, form the dough into a roll the size of a pie crust or small bread loaf. Wrap it in plastic wrap or a Ziploc bag and let it sit for about 30 minutes to an hour.
Making the pasta:
Make the round ball of dough into a flat round disc using your hand or a rolling pin. Then cut the round disc into 4 equal pieces using a dough cutter or knife. Flatten the pieces out with your hand or a rolling pin.
Using a pasta cutter, start putting the dough through at the 0 setting and then set at 6 or 7. When the dough is through the second time, using the 00 flour sprinkle the dough before the next time you put it through the machine. Continue to feed the dough through the machine one or two more times sprinkling flour on each time after the dough comes out. The goal is to have the dough thin enough so that you can see through the pasta.
Cut each long pasta sheet into pieces about 12-14 inches in length. Sprinkle each piece heavily with semolina flour. Then put the 12-14 inch pieces into the pasta cutter into the inner cutting setting to make the pasta. Add more semolina so the pasta does not stick together. Roll pasta into a small nest in your hand.
Cooking the pasta:
Place the Tajarin pasta in boiling water and cook until al dente, about 2 minutes, 2-3 minutes at most. Tajarin is also known as Taglioni and sometimes Tagliatelle.
PRO-TIP: When using fresh pasta be sure to open the pasta and detangle it before dropping it in the water so it cooks evenly and does not stick together or clump up.
Meanwhile, heat the butter in a saucepan over medium heat and then when melted, add about a 1/4 cup of pasta water to the butter on the stove, swirling together until the mixture looks creamy and becomes emulsified. Add salt to taste to the mixture.
Take the pasta out of the water with tongs and place directly into the pan with the butter sauce. DO NOT strain the pasta. After tossing the pasta to evenly coat it with the sauce or mixing it with the sauce, add 4 TBLSP of Parmesan Reggiano and another 1/4 cup of pasta water to the pan to finish.
To serve, place the pasta in a bowl. Shave fresh white truffles over the top to taste.
Pair this dish with a glass of Fontanafredda and enjoy!
Be sure to check out the cooking classes on eataly.com to learn how to make more of their delicious signature dishes. CIAO!
20 сен 2024
