Truffle Infused Egg Pasta (Printable)

Fresh egg pasta infused with truffle oil, butter, and Parmesan creates a rich, aromatic Italian delight.

# Ingredient List:

→ Pasta Dough

01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1 tablespoon extra-virgin olive oil
04 - 1 tablespoon truffle oil
05 - 1/2 teaspoon fine sea salt

→ Sauce & Finish

06 - 3 tablespoons unsalted butter
07 - 2 teaspoons truffle oil
08 - 1/2 cup freshly grated Parmesan cheese
09 - Freshly ground black pepper to taste
10 - Sea salt to taste

# Steps:

01 - Mound flour on a clean work surface and create a well in the center. Add eggs, olive oil, truffle oil, and salt into the well.
02 - Using a fork, gently beat the eggs and gradually incorporate flour until a shaggy dough forms.
03 - Knead the dough for 8 to 10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 20 minutes at room temperature.
04 - Divide dough into 2 portions. Roll each portion through a pasta machine or with a rolling pin until approximately 1 to 2 millimeters thick. Cut into tagliatelle or fettuccine strips.
05 - Bring a large pot of salted water to boil. Add pasta and cook for 2 to 3 minutes until al dente. Reserve 1/4 cup pasta water and drain pasta.
06 - Melt butter in a large skillet over medium heat. Add cooked pasta with a splash of reserved pasta water and toss to coat evenly. Remove from heat.
07 - Drizzle with truffle oil, sprinkle with Parmesan cheese, and toss gently. Season with salt and freshly ground black pepper to taste.
08 - Plate immediately and top with additional Parmesan and a light drizzle of truffle oil if desired.

# Tips from the Pros:

01 -
  • The aroma alone makes you feel like you're cooking in a fancy Italian kitchen, even if you're in your regular one.
  • Fresh pasta takes just minutes to cook, so you actually have time to enjoy the process instead of stressing about timing.
  • Four ingredients in the dough means fewer things to measure and fewer excuses not to try it.
02 -
  • The dough will feel slightly sticky at first, but resist the urge to add flour, because it transforms into elastic perfection during kneading and benefits from that slight moisture.
  • Fresh pasta made with truffle oil browns slightly faster than regular pasta, so watch it carefully once it hits the water to avoid overcooking it into mushiness.
  • The magic happens in the last 30 seconds when you toss the pasta off the heat with butter and pasta water, which creates a glossy emulsion that coats every strand.
03 -
  • Toast a few wild mushrooms in butter before adding the pasta if you want to deepen the earthy notes and make the dish feel even more luxurious without much extra effort.
  • Let the dough rest in the fridge overnight instead of 20 minutes at room temperature, which actually improves the flavor and makes rolling slightly easier.
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