Eggypasta With Fresh White Truffle Recipes

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PASTA WITH WHITE TRUFFLES



Pasta With White Truffles image

Provided by Moira Hodgson

Categories     quick, pastas, main course

Time 20m

Yield 8 servings

Number Of Ingredients 6

1 1/2 pounds fresh pasta (capellini or fettuccine)
1/2 cup unsalted butter
1 1/2 cups freshly grated Parmesan cheese
1 cup heavy cream
Coarse salt and freshly ground pepper to taste
About 1 ounce white truffle

Steps:

  • Cook the pasta in plenty of boiling salted water. Drain.
  • Meanwhile, in a large saucepan big enough to hold the cooked pasta easily, melt the butter.
  • Stir in the cheese and cream. Add the cooked pasta, toss well and sprinkle with salt and pepper.
  • Put into a serving dish and grate the truffle over the pasta or serve the truffle at the table allowing each guest to help himself. Serve additional cheese in a small bowl.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 10 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 18 grams, Sodium 359 milligrams, Sugar 1 gram, TransFat 0 grams

FETTUCCINE WITH WHITE TRUFFLE BUTTER AND MUSHROOMS



Fettuccine with White Truffle Butter and Mushrooms image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepperKosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon good olive oil
12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick
1/2 cup heavy cream
3 ounces white truffle butter
8.82 ounces fresh fettuccine
3 tablespoons chopped fresh chives, plus extra for garnish
1/4 cup freshly grated Parmesan, plus extra for garnish

Steps:

  • Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
  • Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
  • Transfer the mushrooms to a bowl and rinse out the pan.
  • Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
  • Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
  • Note: This recipe was doubled for filming.

PASTA AND WHITE TRUFFLE GRATIN



Pasta and White Truffle Gratin image

Provided by Clark Frasier

Yield Makes 8 servings

Number Of Ingredients 12

1 pound fresh linguine
2 tablespoons olive oil
10 tablespoons (1 1/4 sticks) butter, divided
1/2 cup all purpose flour
4 cups warm milk
Dash of ground nutmeg
1 teaspoon white truffle powder* or truffle flour,* or truffle oil to taste
*Available at specialty foods stores and Italian markets, and online from buonitalia.com.
**Available in the Asian foods section of some supermarkets and at Asian markets.
1/2 cup panko (Japanese breadcrumbs)**
*Available at specialty foods stores and Italian markets, and online from buonitalia.com.
**Available in the Asian foods section of some supermarkets and at Asian markets.

Steps:

  • Cook pasta until tender but still firm to bite. Drain. Rinse under cold water; drain well. Drizzle with oil; toss. Set aside.
  • Melt 8 tablespoons butter in large pot over medium heat. Whisk in flour. Stir constantly for 3 minutes (do not brown). Gradually whisk in milk. Bring to boil, whisking. Reduce heat to medium-low. Simmer until sauce is thick and smooth, whisking often, about 5 minutes. Add nutmeg. Season with salt and pepper. Cool 30 minutes, whisking occasionally. Whisk in truffle powder. Add pasta; toss to coat. Divide among eight 1-cup ramekins or custard cups. Do ahead Can be made 1 day ahead. Cover; chill.
  • Preheat oven to 350°F. Melt 2 tablespoons butter in medium skillet over medium heat. Add panko; toss until golden, about 5 minutes. Transfer ramekins to rimmed baking sheet. Sprinkle with panko. Bake until bubbling at edges and golden brown on top, about 15 minutes. (If chilled, bake 15 minutes covered with foil. Uncover, sprinkle with panko, and bake uncovered 15 minutes.)

FETTUCCINE WITH WHITE TRUFFLES



Fettuccine With White Truffles image

Provided by Moira Hodgson

Categories     quick, pastas, main course

Time 10m

Yield 6 servings

Number Of Ingredients 8

4 quarts cold water
Coarse salt
12 ounces fettuccine
3 tablespoons unsalted butter
1/2 to 3/4 cup heavy cream
Freshly ground pepper to taste
2 tablespoons freshly grated Parmesan cheese
1 small white truffle (about 2/3 of an ounce)

Steps:

  • Bring salted water to a rolling boil and cook the fettuccine until al dente. Drain.
  • Meanwhile, put the butter and cream into a saucepan and heat through. Add the pasta and toss. Season with salt, pepper and cheese.
  • Place the pasta on heated individual plates and grate some truffle on each serving. Pass more Parmesan cheese separately.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 17 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 1691 milligrams, Sugar 2 grams, TransFat 0 grams

EGGYPASTA WITH FRESH WHITE TRUFFLE



EGGYPASTA WITH FRESH WHITE TRUFFLE image

Number Of Ingredients 10

3 1/2 cups unbleached all-purpose flour
2 teaspoons kosher salt, plus more salt to taste
4 large eggs at room temperature
8 large egg yolks at room temperature
Fine cornmeal for dusting
12 tablespoons (1 1/2 sticks) unsalted butter, diced
1 cup chicken stock
2 to 4 tablespoons freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper to taste
2 ounces fresh white truffle

Steps:

  • 1. Mound the flour and the 2 teaspoons salt on a clean work space and make a well in the center. Crack the whole eggs into the welI and add the egg yolks. Break up the eggs and yolks with a fork and gradually combine them with the flour by stirring bits of flour into the well with the fork. Use your other hand to move the flour around to keep the eggs from running out of the flour. (It is like moving the walls of a sand castle to keep the water inside.) Keep mixing the flour into the eggs until all the eggs have been absorbed and you have a rough dough. Knead the dough until smooth and satiny, about 10 minutes. Wrap the dough in plastic and set aside for 1 hour at room temperature. Do not refrigerate the dough, or it becomes pasty. 2. Divide the dough into 6 pieces and cover with a towel. Flatten a piece with a rolling pin into a rectangle that will fit through the widest setting of a pasta machine. Feed the dough through the machine, then fold the flattened dough like a business letter. Pass the folded dough through the machine again. Repeat until the dough is satiny smooth, 3 to 4 times. Close the machine's rollers down by 1 notch and feed the dough through the machine. Repeat this at each setting down to the next-to-last setting. Lay the sheet of pasta out to dry on a large towel or tablecloth. Roll the rest of the dough. Let the dough dry slightly until it is not tacky but is still pliable, Cut the dough into foot-long pieces. Pass the sheets through the tagliatelle cutters of the pasta machine. Dust the pasta with cornmeal and twist it into nests. Meanwhile, in a Dutch oven or large skillet, whisk 6 tablespoons of the butter with the chicken stock over low heat. Drain the pasta and toss in the pan with the remaining 6 tablespoons butter and the cheese. Season with salt and pepper to taste. Divide the pasta among 6 to 8 warmed shallow bowls. Serve immediately. Shave paper-thin slices of truffles over the pasta at the table

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