Black Truffle Tajarin Pasta
Nothing speaks to good ol' comfort food and wine like Italian cooking. There is something in the simplicity in their cooking that makes their dishes classic, timeless, and just so dang delicious. No matter if it's just a random Tuesday night or some special occasion, this pasta dish needs to be in your recipe arsenal.
Black Truffle Tajarin Pasta
Creamy, earthy, hint of salt, homemade pasta...this dish you'll need to double because it so simple and so delicious. Don't be afraid to tackle the homemade pasta. With pasta machines now it's not difficult at all! Typically Tajarin pasta is thin hand cut pasta. While this is the traditional and preferred method, we understand not everyone has that amount of time. So we've made it simple. Enjoy the rich texture of homemade egg noodles, but save time with a pasta machine. Add just a few more ingredients and you'll have the family begging for more!
Make the Pasta
In a food processor, attach the metal blade. Add the eggs and then the flour. Process until eggs are completely absorbed and the dough is like tiny pebbles. It should come together in a ball when pressed. Dump ingredients onto your work surface in a sticky ball. Take it into your hands and firm the ball a bit. Set aside. Scrape the extra flour of the work surface to one side and if your hands are caked with flour, wash them with tepid water and dry them. Now start to knead the dough.you should begin by forcing the heel of your hand into the ball, pressing it down and against the work surface. If its too sticky, lightly dust flour on your work surface but be cautious about adding too much flour or it will dry out your pasta. Knead the pasta for about 10 minutes, more if you are doubling the recipe. Knead by folding the dough in half, pressing it hard, turning it and extending it out with your palm, folding it again and so on. If after 10 minutes of kneading, you poke your thumb in the ball and it comes out moist, or if the dough sticks to your thumb, knead it a little more. When bubbles start to form on the surface of the dough, form it into a ball. Cover it loosely in plastic wrap. Let it rest for 30 - 60 minutes in an area away from drafts of too warm/cold of temperatures. After it has rested, cut the roll into quarters. Keep the individual balls covered while rolling out the other. One can roll it out by hand, however we recommend a pasta machine if you are short on time. Set the machine on it’s widest section and run the piece through the rollers a few times. If it is an odd shape, it can be folded in half slightly tilted on the diagonal to make more of a rectangle. Run through again if doing this. Keep narrowing the section and running the dough through the rollers until it is as thin as you want it. Let the sheet dry slightly as you roll out the other pieces. If you are making noodles, the pasta should be just barely dry so that it doesn’t stick in the noodle teeth. Run the pasta through the teeth and separate the strands and lay them on a cookie sheet to dry. They can be used right away or dried for later use. When used right away the noodles only take about 3-4 minutes to cook. This eggs pasta dough can also be used to make ravioli or lasagna sheets.
Cream Sauce & Finishing
Place a pot of salted water on the stovetop. Bring to a boil, add pasta. Cook the homemade pasta for about 4 minutes or until desired softness. In a large sauté pan, gently whisk the heavy cream, Black Truffle Olive Oil, and salt and pepper on low heat until barely just simmering. Whisk constantly to keep from burning. Once hot, add the grated Parmesan cheese. Stir until melted. Add drained pasta noodles and gently stir until combined. Mixture will thicken slightly. Serve immediately. Can be garnished with extra cheese and fresh chopped parsley. Starlight Herb’s Black Truffle Salt can be freshly ground on top. Adjust salt in recipe as needed if using this gourmet salt.
Wine Pairing Suggestions - I created this recipe when studying for a Nebbiolo wine class. Even though a Burgundy or Soave might be the no brainer first choice... this surprisingly went well with our favorite Barolo. Don't be afraid to experiment and drink the wine from the region the food comes from. Tajarin pasta is a classic Piemonte dish so pair it with wines from that region as well!