Dinner · 40 min · italian

Tajarin al Tartufo Nero

Italian flavors, weeknight effort. All-purpose flour meets egg yolks in a 40-minute dinner worth keeping in rotation. Each serving lands at 680 calories with 22g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 3 cups All-purpose flour
• 8 Egg yolks
• 6 tbsp Butter
• 1 oz Black truffle
• 3/4 cup Parmigiano Reggiano

Steps

1. Knead the flour with the yolks — yolks only, no whites — into a golden, silky dough, about 8 minutes. Wrap and rest 30 minutes. The all-yolk dough is what makes tajarin so rich.
2. Roll the dough very thin and cut it into fine ribbons, about 2 millimeters wide. Tajarin are famously thin; the narrower the noodle, the better it carries the butter.
3. Melt the butter in a wide pan over low heat until it just begins to foam.
4. Boil the tajarin in well-salted water for only 60 to 90 seconds — fresh egg pasta cooks in a flash.
5. Drag the pasta straight into the butter with a splash of pasta water and toss, adding the parmigiano until every ribbon shines.
6. Plate in warm bowls and shave the truffle generously over each portion at the table. Serve immediately — truffle aroma fades fast.

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