At a recent dinner, my friend Patti Morehouse combined a recipe from Ina Garten with another from Lidia Bastianich to create a delicious reminder of a trip that a group of us had made to Italy last year: Homemade Tagliatelle with Truffle Butter.
The pasta recipe comes from Bastianich, the PBS chef who is coming to San Antonio in a few weeks for a KLRN fundraiser, while the Food Network’s Garten offered the simple yet flavorful sauce.
While Garten’s recipe calls for white truffle butter, which you can find at specialty stores such as Central Market, you could also make your own with fresh black truffles in season or mixing white truffle oil, to taste, with room temperature butter.
You will also have to do a little math to make everything works out to as many servings as you need, because Garten’s recipe makes 2 servings of sauce while Bastianich’s produces 6 servings of pasta.
You could use store-bought pasta in the recipe, but part of its appeal is the flavor of hand-crafted pasta. It does take a little extra effort, but it’s worth it.
Kosher salt, to taste
1/2 cup heavy cream
3 ounces white truffle butter
Freshly ground black pepper, to taste
Tagliatelle (recipe follows)
3 tablespoons chopped fresh chives, for garnish
3 ounces Parmesan, shaved thin with a vegetable peeler, for garnish
Add 1 tablespoon salt to a large pot of water and bring to a boil.
Meanwhile, in a large (12-inch) sauté pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
Add the pasta to the boiling water and cook for 3 minutes or until done to your likeness. When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the sauté pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.
Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.
Makes 2 servings.
From Ina Garten/Food Network
3 cups flour, plus more as needed
3 large eggs, cold
3 large egg yolks, cold
3 tablespoons extra-virgin olive oil
2 tablespoons ice water, plus more as needed
Put the flour in the bowl of the food processor, and process for a few seconds to aerate. Mix the whole eggs and egg yolks, olive oil, and ice water in a measuring cup with a spout.
Start the machine running with the feed tube open. Pour in the liquids all at once (scrape in all the drippings), and process for 30 to 40 seconds, until a dough forms and gathers on the blade. If the dough does not gather on the blade or process easily, it is too wet or too dry. Feel the dough and add either more flour or more ice water, in small amounts. Process briefly, until the dough gathers on the blade, and clears the sides of the bowl.
Turn the dough out on a lightly floured surface, and knead by hand briefly until it’s smooth, soft, and stretchy. Press it into a disk, wrap well in plastic wrap, and let it rest at room temperature for 1/2 hour. (You can refrigerate this dough for up to a day, or freeze it for a month or more. Defrost frozen dough in the refrigerator; return it to room temperature before rolling.)
To make tagliatelle: Cut the dough in six equal pieces. Keeping it lightly floured, roll each piece through a pasta machine at progressively narrower settings into sheets that are 5 inches wide (or as wide as your machine allows) and at least 20 inches inches long. Cut the long sheets in half crosswise, giving you 12 strips, each almost a foot long.
One at a time, lightly flour each strip, and fold it over into thirds or quarters, creating a small rectangle with three or four layers of pasta. With a sharp knife, cut cleanly through the folded dough crosswise, at 1/2-inch intervals. Shake the cut pieces, opening them into long ribbons of tagliatelle. Dust them liberally with flour, gather into a loose nest, and set it on a floured towel or tray. Fold, cut, and unfurl all the strips this way, piling the tagliatelle in small floured nests. Leave uncovered to air-dry at room temperature, until ready to cook (or freeze the nests on the tray until solid, and pack in airtight zip-lock bags).
Makes 6 servings.
From Lidia Bastianich/LidiasItaly.com