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Black Truffle Tagliatelle with Garlic Butter & Thyme
- Prep Time: 20 MINS
- Cook Time: 60 MINS
- Total: 1 H 20 MINS
- Servings: 2
Black Truffle Tagliatelle with Garlic Butter & Thyme
Ingredients
- 2 cups white flour
- 3 eggs
- 2 tsps Maille mustard with black truffle & chablis white wine
For the Garlic Butter Sauce
- 2 garlic cloves
- 1/3 cup butter
- 2/3 cup grated parmesan cheese
- A handful of thyme leaves
- Ground pepper
- Black truffle
Preparation
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Set up a mound with flour, using your hand create a hole in the middle to add the eggs and the Maille mustard with Black Truffle & Chablis White Wine
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Start mixing the ingredients with your hands, gradually adding the flour from the outside borders. Knead dough until firm. Put it to rest for at least 1 hour in the fridge.
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Sprinkle your work station with a bit flour and roll out the dough with a rolling pin or a pasta machine, until it’s approximately 1,5 mm deep. Roll it over then use a knife to cut it into 1 cm deep stripes to get tagliatelle.
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Cook the tagliatelle in salted boiling water for a couple of minutes, keeping them “al dente”.
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Meanwhile melt the butter in a pan, add the garlic cloves and the thyme. Then, add a ladle of the water your boiled the pasta in. Drain the pasta and add it to the saucepan, stir in the sauce for a minute. Turn off the heat and add the Parmesan cheese, the black pepper and some more thyme if you like. Plate the pasta and serve.
