Fettuccine Al Tartufi

Food Network Canada
4 servings


lb(s) white flour (200 grams)


Step 1

Preparation time is 60 minutes.

Step 2

For better results mix ingredients by hand and use a wooden pastry board.

Step 3

Begin by placing the flour on the board, and shape it into a well. Add the eggs to the well and beat them with a fork. When all the egg has been absorbed into the flour, knead the dough for 15/20 minutes until it is firm.

Step 4

Form a ball with the dough. Work it with your hands, stretching and pulling it, folding it over itself, and kneading it on the pastry board. After about 15 minutes, it will become smooth, supple, elastic, and uniform. Add as little flour as possible, and only as needed, to prevent the dough from sticking while you work it.

Step 5

Cover the ball of dough with an inverted bowl and let it rest at room temperature for 30 minutes or longer.

Step 6

To roll the dough out by hand, lightly flour the wooden pastry board and place the dough on it. Using a thin, elongated rolling pin, stretch the dough out, flouring it lightly to prevent it from sticking as you do so.

Step 7

Roll it from the outside towards the middle to form two parallel rolls. Cut the roll crosswise into strips whose thickness will determine whether they are tagliolini, tagliatelle or papardelle. Slip a long knife under the middle and lift up the strips so that they unravel. Lay them out to dry before cooking.

Step 8

Throw the fresh pasta into a pan of salted boiling water and leave it to cook for 8 minutes.
Strain and put in a serving bowl mixing with either extra-virgin olive oil or butter.

Step 9

Serve on the hot plates, with grated Parmesan cheese on top and as final touch some thin flakes of (white) truffle.

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