Ingredients

• 1 lb all-purpose flour
• 3 eggs
• 1 tablespoon oil
• grated Parmigiano Reggiano cheese
• salt
• butter
• pepper
• nutmeg
• meat sauce
• Alba white truffle

Preparation

35 minutes preparation + 4 hours cooking

Prepare some dough with 1,1 lb of sieved flour, 3 whole eggs and 2 yolks, 1 or 2 spoonfuls of water, a tablespoon of oil, 3 Tbsp of grated Parmesan and a pinch of salt. After 30 minutes of rest, roll out into fairly thin sheets and use to produce some lasagna of about a 1,5-by-3 inches. Toss into abundant, lightly salted boiling water, drain when fairly “al dente”, put onto a largish plate, scatter with some pieces of butter, some freshly-ground pepper and a pinch of nutmeg, and cover with abundant, fairly dense Italian-style meat sauce. Mix, and serve sprinkled with slivers of Alba truffle and accompanied by more grated Parmesan.