Truffle Infused Egg Pasta (Printable version)

Delicate egg pasta enhanced with truffle oil, butter, and Parmesan for a rich, aromatic Italian main dish.

# Ingredient list:

→ 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 - 1/2 teaspoon fine sea salt

→ Sauce & Finish

06 - 3 tablespoons unsalted butter
07 - 2 teaspoons truffle oil
08 - 1/2 cup freshly grated Parmesan cheese
09 - Freshly ground black pepper to taste
10 - Sea salt to taste

# Step-by-step guide:

01 - On a clean work surface, mound the flour and create a well in the center. Add eggs, olive oil, truffle oil, and salt into the well.
02 - Using a fork, gently beat the eggs and gradually incorporate the flour until a shaggy dough forms.
03 - Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for 20 minutes at room temperature.
04 - Divide the dough into 2 portions. Roll each portion through a pasta machine or with a rolling pin until thin, approximately 1-2 millimeters thick. Cut into tagliatelle or fettuccine.
05 - Bring a large pot of salted water to a boil. Add the pasta and cook for 2-3 minutes until al dente. Reserve 1/4 cup pasta water and drain pasta.
06 - In a large skillet over medium heat, melt the butter. Add cooked pasta and a splash of reserved pasta water; toss to coat. Remove from heat.
07 - Drizzle with truffle oil, sprinkle with Parmesan, and toss gently. Season with salt and black pepper to taste.
08 - Serve immediately, topped with extra Parmesan and a light drizzle of truffle oil if desired.

# Expert tips:

01 -
  • Homemade pasta has a tender texture that no box ever achieves, and the truffle oil whispers through every bite instead of shouting.
  • It looks restaurant-worthy but takes barely half an hour, which means you can actually feed yourself something beautiful on a weeknight.
  • The ingredient list is honest and short, so every flavor matters and nothing gets lost in the noise.
02 -
  • Truffle oil can taste bitter or off if you overheat it, so always finish the dish after removing it from direct heat—the residual warmth is plenty.
  • The pasta water is not optional; those starchy droplets are what transform melted butter into a sauce that actually clings to every strand instead of sliding off.
03 -
  • Work quickly once the pasta is cooked—fresh pasta sets up fast, and you want it still steaming when it meets the butter so the sauce clings properly.
  • Always taste the pasta water before you drain it; it should taste like the sea, which means it's salty enough to properly season the pasta from the inside out.
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