Bucatini Al Tartufo
Ingredients: all purpose flour, semolina flour, salt, eggs, water · 60 min cook time · 680kcal · $75.50
Ingredients
1.5cups all purpose flour, 1.5cups semolina flour, pinch salt, 4pieces eggs, as necessary water, 2ounces fresh black summer truffles, 3tablespoons butter, 3tablespoons olive oil, wheel or fresh grated Parmesan cheese, 0.25cup cognac
Instructions
1. Pulse all purpose and semolina flour with a pinch of salt in a food processor, then add four eggs and process into a crumbly dough.
2. Knead the crumbly dough by hand, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
3. Feed the dough through the pasta extruder using the bucatini plate, one golf ball sized piece at a time, and chop to desired lengths.
4. Heat truffle infused butter and olive oil until foaming, then kill the heat and grate in fresh truffles.
5. Cook pasta until al dente, then toss into the warm butter, oil, and truffle mixture.
6. Warm cognac in a high walled saute pan, ignite it, pour carefully into a hollowed-out Parmesan wheel to pre-melt the cheese, and toss the pasta inside to emulsify.
7. Plate the pasta and top with truffle caviar and freshly shaved black summer truffle.
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