Truffle Tagliolini (egg based fresh pasta)

(for 4 people)
 
Ingredients:

• 2 whole eggs
• 4 yolks
• 250gr. of solina flour
• 200gr. of re-milled durum wheat semolina
• 50gr. of black truffle
• 20gr. of dairy butter
• 35gr. of extra virgin olive oil
• salt and pepper
 
Dough

On the wooden table make a fountain with the flour, pour the whole eggs and yolks in the center; start beating with a fork and then knead well with your hands. until a smooth and homogeneous "mass" is obtained.
Let the covered dough rest for 10 minutes.
With a rolling pin, roll out the dough with the help of semolina; once the dough is made, sprinkle it well and roll it up so as to cut the dough with a high-blade knife, do not cut too wide. Unroll the tagliolini and let yourself be left in the air.
Boil in salted boiling water for 3 minutes.

 
Black truffle dressing:

Get 15 gr. of black truffle (or other type) to diner.
In a large pan, melt a knob of dairy butter along with 5 tablespoons of pasta water. Drain the tagliolini and stir for 2 minutes in the pan where you will grate half of the truffle. Add 1 tablespoon of olive oil to diner. Divide into a serving dish and add the remaining truffle in flakes. Serve immediately.