Truffle Infused Egg Pasta (Printable)

Fresh egg pasta infused with truffle oil, butter, and Parmesan, delivering rich, aromatic flavors.

# What you'll need:

→ 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 - 0.5 teaspoon fine sea salt

→ Sauce & Finish

06 - 3 tablespoons unsalted butter
07 - 2 teaspoons truffle oil for finishing
08 - 0.5 cup freshly grated Parmesan cheese
09 - Freshly ground black pepper to taste
10 - Sea salt to taste

# Method:

01 - On a clean work surface, mound the flour and make a well in the center. Add eggs, olive oil, truffle oil, and salt to the well. Using a fork, gently beat the eggs and gradually incorporate the flour until a shaggy dough forms.
02 - Knead the dough for 8 to 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 20 minutes at room temperature.
03 - Divide the dough into 2 portions. Roll each portion through a pasta machine or with a rolling pin until thin, approximately 1 to 2 millimeters thick. Cut into tagliatelle or fettuccine strands.
04 - Bring a large pot of salted water to a boil. Add the pasta and cook for 2 to 3 minutes until al dente. Reserve 0.25 cup pasta water and drain pasta in a colander.
05 - In a large skillet over medium heat, melt the butter. Add cooked pasta and a splash of reserved pasta water; toss to coat evenly. Remove from heat.
06 - Drizzle with truffle oil, sprinkle with Parmesan cheese, and toss gently. Season with sea salt and freshly ground black pepper to taste.
07 - Transfer to serving bowls immediately. Top with additional Parmesan and a light drizzle of truffle oil if desired.

# Expert Advice:

01 -
  • It tastes like restaurant-quality elegance but comes together in your own kitchen, proving you don't need reservations for luxury.
  • The aroma of truffle oil hitting warm butter is genuinely intoxicating, filling your whole home with something that smells like celebration.
  • Four simple ingredients make the sauce, so everything hinges on technique and presence—there's something meditative about that.
02 -
  • Truffle oil is powerful—start conservative and add more if you want, because you cannot reverse over-truffle-ing, and it can flip from luxurious to overwhelming quickly.
  • The pasta water is your secret weapon; the starch in it is what transforms melted butter into an actual sauce that clings to pasta instead of just pooling at the bottom of the bowl.
03 -
  • Make your pasta dough in advance and refrigerate it for up to 24 hours—it actually becomes easier to roll after cold resting, and you can have restaurant-quality fresh pasta on a busy weeknight.
  • The moment your pasta hits the plate is when truffle oil should be drizzled, not before, so the aroma is bright and alive when it reaches the table.
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