Tagliatelle with Truffles - Chef Marcello Trentini

Ingredients

FOR THE TAGLIOLINI

• 5 g Sunflower seed oil
• 10 g cornstarch
• 10 cl Extra Black Truffle Water ( Tuberm elanosporum Vitt. ) Tartuflanghe
• 2 g Truffle salt
• 50 g Parmesan cheese
• 1 egg
• 3 Eggs, yolks
• 100 g 00 flour
• 1 teaspoon Tartuflanghe organic white truffle butter
• 1 jar of noh2O® Tartuflanghe dehydrated white truffle

Procedure

Prepare the tagliatelle using the traditional method: first, make a well in the flour, then incorporate the eggs with a fork, and finally, knead vigorously on a pastry board. Roll out the dough, cut the pasta, cook it in boiling salted water, and drain.
Blend it with all the ingredients except the blackcurrant juice, let it cool, and shape it into walnut-sized balls.

Prepare the black truffle water wafer by blending the seed oil and cornstarch. Place the resulting mixture in a nonstick pan over high heat and let it dry.
Roll the tagliatelle “nut” in the black truffle powder.

Plating

Place the fake tagliatelle truffle on a plate “decorated” like undergrowth.

Source: Exquisite Italy