tagliatelle pasta

This Pasta with Black Truffle Cream Sauce is sensational. The savory flavor of truffles nestled in a velvety parmigiano cream sauce wrapped in perfectly al dente pasta is a luxurious meal you can make at home in 20 minutes! The perfect pasta dish for special occasions or date nights at home. Buon appetito! 

Pasta with Black Truffle Cream Sauce 

(50 g) bottle of black truffles slices

olive oil

garlic,

heavy cream

white wine (or chicken broth)

Parmigiano cheese (parmesan cheese), plus more for topping

Salt and Pepper to taste

Bring a large pot of salted water to a boil (4 quarts of water and 2 tablespoons of salt).

Place a large saute pan over medium heat, and add the olive oil. Add garlic and cook for 1 minute until fragrant. Add white wine and let steam for a few seconds until the alcohol evaporates. 

Add heavy cream, and whisk. When bubbles form reduce the heat to very low heat and add a bit of salt and pepper to taste. Whisk again.

Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Add 1 cup of parmigiano cheese and the truffles. Stir to combine. Turn the heat off. Cover with lid. 

Add pasta to boiling water. Cook according to al-dente package directions. Follow this guide to know when it is done. 

Once pasta is cooked, reserve ½ cup of the cooking liquid. Drain the pasta and add to the pan with the truffle cream sauce. If the sauce looks dry add a bit of the reserved pasta cooking water (you may not need to add any it depends on the type of pasta you use). 

Add the remaining Parmigiano cheese, and stir until the pasta is well covered with the creamy truffle sauce. Serve hot and top with a sprinkle of extra cheese.

Serve right away, garnished with truffles slices, and Buon Appetito!

This pasta dish is decadent and delicious!

Loved this recipe! Absolutely delicious, very quick recipe. Could easily be a weeknight meal. With the simple ingredients it comes together in no time, however feels luxurious with the addition of fresh grated Parmesan and truffles

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668540007/ixzznqgui5usctyrhuyr.mp4

This Pasta with Black Truffle Cream Sauce is sensational. The savory flavor of truffles nestled in a velvety parmigiano cream sauce wrapped in perfectly al dente pasta is a luxurious meal you can make at home in 20 minutes! The perfect pasta dish for special occasions or date nights at home. Buon appetite!

Pasta with Black Truffle Cream Sauce

Homemade tagliatelle pasta is a world away from the store bought variety. Use my recipe and tips that I learnt &quot;growing up Italian&quot; for foolproof, delicious pasta.

Tagliatelle Pasta

extra large eggs (at room temperature)

00 flour (or 500 grams) (see notes)

Reserve a couple of tablespoons of flour. Tip the remaining flour onto work surface and make a well in the middle. Be sure to leave some flour at the bottom of the well.

Crack eggs into the well in the flour.

Using a fork (or fingertips) whisk and mix the eggs dragging in a little bit of flour from around the edges.

Keep working with your fork (or fingertips) bringing a little of the flour. Be careful not to break the edge of the well or the egg will escape. The egg should be almost custardy.

Continue to bring in the flour bit by bit until the egg has enough flour to no longer be runny. At the point you can use both hands (with the help of a dough scraper) to bring in the rest of the flour. It will be a shaggy dough.

With two hands, knead and bring the dough together. Add more flour as needed. The dough should not be sticky. If you are rolling by hand do not add too much flour.

Knead the dough for 8-10 minutes or until it is smooth and you feel the change in the dough. Don&#39;t omit this kneading.

Put an upturned bowl over the dough or wrap in plastic wrap and allow to rest for 30 minutes or so.

Divide the dough into about 8 smaller portions. Take one portion and keep the remaining dough covered.

Lightly flour your work surface and rolling pin. Form the dough into a rough rectangle. 

Roll, lightly flouring as necessary into a long thin strip of pasta dough, stretching and pressing as you go. I like to continue in a long, wide strip. The aim is to have an even thickness. You should be able to see the colour of your hand through the dough.

Set aside on a lightly floured tablecloth to dry for about 20 minutes while you roll out the remaining dough. Turn the sheets over to assist drying.

Hand rolled pasta

Cut off a small piece of dough and keep the remaining dough covered.

Lightly flour the machine rollers and the work surface. Set the pasta machine rollers at the widest setting.

Press the portion of dough flat into a thick rectangle and guide through the rollers.

Fold into thirds and pass again through the widest setting. Repeat this 6 to 8 times until the dough is smooth. You may need to flour lightly to stop sticking and tearing.

Don't worry if the dough does tear. Just keep folding and passing through the rollers.

Only when the dough is smooth, start to reduce the settings of the rollers. Reduce just one setting at a time, until you have reach the desired thickness.

Set aside on floured tablecloth to dry for about 20 minutes while you roll out the remaining dough. Turn the sheets over to assist drying.

Using a pasta machine to roll

When the dough is partially dry but still flexible, roll up into a flat roll and cut into ⅜ (or 1cm). Separate strips and allow to dry before cooking. 

If you have the cutting attachment for the pasta machine, pass the semi dried pasta sheets through to cut into tagliatelle. Allow tagliatelle to dry before cooking.

How to make tagliatelle

Bring to boil a large pot of well salted water. Drop in the fresh tagliatelle, give it a quick stir to make sure all the strands are separated.

Cook for 1 to 3 minutes. Taste to test for doneness.

Drain well in colander. Toss to remove excess liquid. Don't ever rinse the pasta.

Combine with sauce of your choice.

Cooking the pasta

This tagliatelle recipe is one of our favorite spring dinners! We love to make it with dried egg pasta or our homemade pasta recipe.

Tagliatelle with Asparagus and Peas

asparagus (tender parts,

peas

garlic

lemon (plus zest for garnish)

tarragon (chopped)

chives (chopped)

basil

Sea salt

Microgreens (optional)

Parmesan Parmesan

cashews

water

lemon juice

Dijon mustard

sea salt

Make the sauce: In a high speed blender, combine the cashews, water, garlic, lemon juice, mustard, and salt. Blend until creamy.

Bring a large pot of salted water to a boil, and cook the pasta according to package directions until al dente.

Heat the oil in a large skillet over medium heat. Add the asparagus and a few pinches of salt and sauté for 3 minutes, until the asparagus is just tender. Add the peas and garlic and stir. Turn off the heat and add a squeeze of lemon.

Assemble bowls with the pasta, vegetables, sauce, herbs, lemon zest, and microgreens, if using. Serve with Parmesan or vegan Parmesan.

This Creamy Mushroom Tagliatelle Pasta is a quick and easy, restaurant-worthy vegetarian dinner that is ready in just 30 minutes! Made with thick ribbons of tender tagliatelle coated in a rich and creamy mushroom sauce made from scratch, this flavorful pasta recipe will give you elevated comfort food at home that the whole family will love.

tagliatelle pasta,

butter

yellow onion, diced

salt (or

black pepper (or

white wine

Parmesan cheese, grated

fresh parsley, chopped (optional, for garnish)

Bring a large pot of water to a boil over medium-high heat. Add tagliatelle pasta and a little bit of salt and cook until al dente according to package directions, about 8-10 minutes (2-3 minutes for fresh tagliatelle). Drain the pasta well and set aside.

Meanwhile, add butter in a large skillet and melt over medium-high heat until it starts to bubble, about 1 minute. Add mushrooms and sauté until golden brown on both sides, about 5 minutes.

Add onion, garlic, salt, and pepper. Cook for another 2-3 minutes until the mushrooms turn nicely brown. (Salt will further extract more water from the mushrooms, giving them a nice brown color).

Add white wine, heavy cream, and Parmesan cheese and stir continuously until smooth. Bring the mixture to a simmer and turn the heat down to medium-low. Simmer until thickened to a desired consistency, about 3-4 minutes.

Add cooked pasta in the skillet and toss well to coat.

Garnish with chopped parsley and extra parmesan, if desired. Serve immediately.

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Tagliatelle with Asparagus and Peas

Tagliatelle Pasta

Top 4 tagliatelle pasta recipes from across the web

The most viewed tagliatelle pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pasta with Black Truffle Cream Sauc...

Tagliatelle Pasta

Tagliatelle with Asparagus and Peas

Tagliatelle Pasta

The most viewed tagliatelle pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine