- 3 eggs
- 2 oz butter
- 3 leaves of sage
- truffle to taste
- salt to taste
Cook with the summer truffle (tuber aestivum)
Prepare a fairly rich egg pasta by mixing together the flour and eggs.
Roll the dough out into a thin sheet, using a rolling pin or pasta machine.
Once you have a thin sheet, fold it multiple times and cut into 1/5 inch wide tagliatelle.
Gently melt the butter in a sauce pan with the sage leaves.
Cook the tagliatelle in a large pot of boiling salted water: drain when al dente and toss the pasta in the butter and sage, adding a ladle of cooking water.
Slice truffles directly onto each individual plate of pasta.