Summer Truffle pasta



  • Flour
  • 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.