Ingredients
Fresh pasta
- 550g flour
- 300g egg yolks
- 2 soup spoons of extra virgin olive oil
It is best to have a pasta machine for this recipe.
Sauce
- 80g truffle puree
- garlic: wrap a head of garlic in aluminium foil and put in the oven (45min at 180°C)
- 1 small branch of sage
- 1/4 lemon, zest and juice
- salt & pepper
- olive oil
- 30g parmesan
Preparation
1. Make the pasta
- Start preparing the fresh pasta by whisking the eggs with a fork
- Incorporate them into the flour
- Knead the dough for as long as possible, until the lumps disappear
- Wrap the dough in cling film to prevent it from drying out and leave it to rest overnight
- Roll out the dough with a rolling pin (in small quantities)
Pasta machine :
- Put the dough in the machine to smooth it out nicely
- Then flour the dough, shape it into a roll and cut it into strips to form the Tagliolini. You can also cut the strip directly from the pasta machine
Then boil some water and add salt (6-8g per litre of water)
2. Make the sauce
- Mix 3 cloves of the garlic and mash them into a puree. Fry them in olive oil in a frying pan
- Add the truffle puree
- Season with salt and pepper and add half a ladle of boiling water
- Add lemon zest
- Add the sage
- Cook over a low heat
3. Cook the pasta
- Add the fresh pasta to the pot of boiling water and cook for 30 seconds only
- Take the pasta out of the pan – keep the cooking water – pour the pasta directly into the sauce so that it is better absorbed. Stir.
- Add half a ladle of the water, the parmesan and a drizzle of olive oil
The pasta is now ready to serve.
Buon appetito a tutti!
Simone Zanoni, Chef of Le George, the Mediterranean-style restaurant at Four Seasons Hotel George V in Paris
