Tagliatelle with artichokes cream with black truffle

30 minutes
Medium
4 people

A time-tested recipe enriched with a precious sauce for a quick and tasty Sunday lunch.

Ingredients

  • 3 medium-sized eggs
  • 300 g 00 flour
  • 100 g of Artichoke spread with Black Summer Truffle
  • Salt to taste

Preparation

  1. Pour the flour in a bowl, make a well and crack the room temperature eggs.
  2. Beat the mix with a fork and keep mixing by hand until you get a smooth and elastic dough. Wrap in plastic foil and let rest for 30 minutes.
  3. Set the thickness of the pasta machine on no. 1 and roll out the dough until you get a smooth and regular sheet of dough. Sprinkle with flour and roll it several times until you reach thickness no. 8.
  4. Fold the sheet until you get a flat roll and let it dry up 5 minutes per side. Cut the roll into slices about 7 mm thick.
  5. Cook the tagliatelle in boiling water.
  6. Drain and serve. Add the Artichoke spread with Black Summer Truffle.
Artichoke spread with Black Summer Truffle

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