Tagliatelle with White Truffle

Method

1. At least 12 hours before making the pasta, clean the white truffle and leave it in an airtight container with high-quality butter to infuse flavor. The butter will absorb the truffle aroma.
2. To make the pasta dough: On a work surface, pile the semolina flour and create a well. Crack the eggs into the well, add a pinch of salt. Using a fork, gradually mix the flour into the eggs until a dough forms. Alternatively, use a stand mixer or bread machine. Knead for 8-10 minutes.
3. Add the truffle-infused butter (about 15-18g) to the dough and continue kneading until the butter is completely absorbed and the dough is smooth and elastic.
4. Form the dough into a ball, wrap in plastic film, and refrigerate for at least 30 minutes (preferably 1 hour).
5. Remove the dough from the fridge. Roll it out using a pasta machine or rolling pin, gradually thinning to the second-last or last setting. If using a machine, feed the dough through repeatedly, folding between passes, then finally cut into tagliatelle strips. Alternatively, roll by hand and cut with a knife.
6. Dust the cut tagliatelle with a little semolina to prevent sticking.
7. For the sauce: Place a large pan over low heat. Add coarsely ground black pepper and toast lightly until fragrant. Add a ladle of pasta cooking water.
8. Bring a large pot of salted water to a boil. Drop in the tagliatelle and cook for 1.5-2 minutes from when it returns to a boil.
9. Drain the pasta and transfer it to the pan with the pepper and water. Increase heat to high. Toss the pasta, adding another ladle of pasta water if needed. Grate some of the less regular parts of the fresh truffle into the pan. Turn off the heat.
10. Add the remaining truffle butter, cut into cubes, and a small handful of grated Parmesan. Toss vigorously off the heat until a creamy emulsion forms and coats the pasta. Adjust consistency with more pasta water if necessary.
11. Plate the pasta, spooning over the creamy sauce from the pan. Finish with shavings of fresh white truffle on top. Serve immediately.