Ingredients

Servings 6

• 1 lb all-purpose flour
• 3 ½ oz grated Parmigiano Reggiano cheese
• salt
• 2 eggs
• 2 egg yolks
• 5 oz butter
• 1 ladle meat sauce
• white truffle

Preparation

35 minutes preparation + 5 minutes cooking

Mix together the flour, a handful of grated Parmesan, a pinch of salt, the eggs, egg yolks and a little water, to obtain some dough that is fairly hard and well worked. Leave to rest, covered, for about 20 minutes. Roll out fairly thin and cut into small strips, about 1,5 inches wide and 3 inches long. Cook the pasta keeping it fairly “al dente”, drain, and put into a pan with the butter, the rest of the Parmesan, a pinch of pepper, a little nutmeg and the meat sauce without tomato. Mix well, leave to gain flavor and serve, after sprinkling with grated white truffle.