Easy Italian Recipes

 MAKES 4-6 servings

- 1 lb fresh egg pasta dough (page 274)
- Sea salt
- 6 tablespoons (3 oz/90 g) unsalted butter, melted
- 1/2 cup (2 oz/60 g) grated Parmigiano-Reggiano cheese
- 1 or 2 black truffles

Black truffles, found primarily in Umbria, are neither as aromatic nor as expensive as the white truffles of Piedmont, yet their earthy flavor is stili highly prized. They are best served in simple preparations such as this one, where their strong, woodsy aroma can be appreciated. Use truffles as soon as possible after purchasing them, brushing them clean with a soft, dry brush.

Make the pasta dough, then divide and roll out each piece into a sheet 1/16 inch (2 mm) thick. Following the directions for cutting pasta strands (pasta techniques) , cut the pasta sheets into fettuccine (the widest setting) and let dry for 10-20 minutes.
Bring a large pot three-fourths full of water to a rolling boil and add about 2 tablespoons salt. Add the fettuccine, stir well, and cook, stirring occasionally, until al dente, 1 1/2 - 2 minutes. Scoop out and reserve about 2 ladlefuls of the cooking water, then drain the pasta.

Transfer the drained pasta to a warmed serving bowl. Add the butter and cheese and stir and toss well to combine, adjusting the consistency with some of the cooking water if needed. Using a truffle shaver or vegetable peeler, thinly shave the truffle over the top. Toss again and serve at once.

Buon appetito!