Tagliatelle with Truffle Slices

with a small brush to remove all soil residues and small stones. Bring a large saucepan of water to the boil. Season the water with salt, sprinkle in the tagliatelle and cook until al dente. Then drain thoroughly. Add the softened butter, the truffle butter and the grated Parmesan to the hot saucepan. Pour in the drained pasta repeatedly and mix everything together well with a wooden spoon for 2-3 minutes. Add a little salt if necessary. Divide the pasta evenly among preheated plates and, using a truffle slicer, plane about 20 truffle slices over each unit.

Preparation of the fresh tagliatelle: put the flour in a wide dish and make an indentation in the center. Pour the egg, egg white, #liter and sherry into the bulge and gradually fold in the flour with a fork or possibly a wooden spoon. Place the dough on the lightly floured surface and knead for a few minutes. Now sprinkle with flour, roll out and then cut into narrow strips. Dry for a few minutes before adding the tagliatelle to the hot water.

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