Canberra Black Truffle Tagliatelle

Canberra Black Truffle Tagliatelle


Ingredients

Pasta (if you're strapped for time, you can use store bought tagliatelle):

4 medium free range eggs
6 organic egg yolks
Pinch of saffron
Salt for seasoning
4 1/2 cups all purpose flour

Truffle Butter Emulsion:

50 g Truffle Farm truffle butter
60 g pecorino cheese
10 g fresh black truffles
Cracked pepper
100 ml water

Method

Pasta:

Steep saffron in 2 tablespoons of warm water for 5 minutes.

On a clean bench create a well with flour by making a mound with a hole in the centre. Add eggs and saffron water to the hole and begin incorporating the flour into the wet ingredients, by moving it into the centre of the well.

Once it becomes a yellow dough, knead until smooth and elastic.

Rest dough covered with a kitchen towel, for an hour.

Using a standard pasta roller, start feeding the dough through starting at number 10 or highest on the roller. Slowly move down the numbers until the dough is very long and thin. Feed the dough through 3 times on each number to ensure the best outcome.

Once dough is rolled out, use a sharp kitchen knife to cut into sheets about 30 cm long, ready to feed back through pasta cutter.

Using cutter attachment, feed sheets through to achieve perfectly cut tagliatelle. Alternatively, a sharp knife can be used to manually cut the pasta into strips.

Set freshly made tagliatelle aside and bring 3 L of water to the boil in a large pot.

Truffle Butter Emulsion:

To a hot saucepan add 100 ml of water, once boiling add cracked pepper and truffle butter. Turn heat to medium and stir in the butter, it should be gradually melting and combining with the water to create a very fragrant emulsion.

Drop pasta into large pot of boiling water and cook for about 90 seconds to 2 minutes. Unlike packet dry pasta, this will cook very fast.

Once cooked take it straight from the water to the smaller pan with the emulsion. Move it around to ensure it is all coated in the truffle butter.

Just before serving, freshly grate pecorino over the pan. After plating, use a truffle slicer to shave fresh truffle slivers over the pasta.

Recipe provided by Otis Dining Hall