BLACK TRUFFLE PASTA
3 ½ cups AP flour
- 2 teaspoon black truffle salt
- 1 Tablespoon coriander, finely ground
- 3 Tablespoon fresh Italian parsley, minced
- 5 eggs
Pasta method: Place flour in a large bowl with salt, coriander and parsley; mix to combine; create a well in the center; add eggs; whisk them in the center with a fork to combine; slowly begin to add flour from the side of the well and begin to incorporate working to the outside of the well; as you work the mixture will begin to come together; continue working flour in until all of it is incorporated; discard dried pieces; remove to floured surface and continue kneading for 10 minutes; finished dough will be elastic and slightly tacky; refrigerate for 1 hour. Using machine, “roll out” to approximately 1/8” gradually going down to the last number on the rollers. Cut to desired shape. At service, place 3 gallons water with 6 tablespoons sea salt to boil; add pasta and cook al dente about 3-5 minutes; remove and serve.
Chef Note: Do not rinse! Do not put oil in the pasta water!