Name: Strangozzi al Tartufo Nero
Prep time: 45 min
Cook time: 12 min
Total time: 87 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g All-purpose flour (For the dough; keep a little extra for dusting.); 8 g Salt; 40 g Fresh black truffle (tartufo nero pregiato, brushed clean); 80 ml Extra-virgin olive oil; 5 g Garlic (1 clove, crushed flat); 200 ml Water (Warm, for the dough; add gradually.)

In this version, add the grated truffle to the garlic-scented oil off the heat. A little pasta water helps the oil coat the ribbons. Reserve a quarter of the truffle for shaving over the finished plates.

Make ahead You can roll and cut the strangozzi a few hours ahead and leave them loosely nested on a floured tray until the water boils.

Total: 1 hr 27 min
Prep: 45 min
Cook: 12 min
Serves: 4

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Strangozzi al Tartufo Nero

Total 1 hr 27 min · Prep 45 min · Cook 12 min · Serves 4

Ingredients

Skip to the method

4 servings

For the strangozzi

400 g3¼ cups400 g
All-purpose flourFor the dough; keep a little extra for dusting.
200 ml¾ cup200 ml
WaterWarm, for the dough; add gradually.

8 g1⅓ tsp8 g
Salt

For the seasoning

40 g1½ oz40 g
Fresh black truffletartufo nero pregiato, brushed clean
80 ml⅓ cup80 ml
Extra-virgin olive oilor Terre Nostre Toscano IGP Extra Virgin Olive Oil
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1 clove
Garliccrushed flat

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Method

Knead the flour with a pinch of salt and about 200 ml warm water into a firm dough; rest 30 minutes.Knead the flour with a pinch of salt and about ¾ cup (200 ml) warm water into a firm dough; rest 30 minutes.
Roll to 2 mm and cut into long ribbons just narrower than tagliatelle. Dust with flour and nest loosely.
Grate or finely chop three quarters of the truffle; slice the rest into shavings for the top.
Slice the reserved black truffle into shavings for the top.
Warm the oil with the crushed garlic over the lowest heat until the clove turns ivory and the kitchen smells expensive; remove the garlic.
Off the heat, stir the grated truffle into the oil with a small pinch of salt. It must scent, not fry.
Boil the strangozzi in well-salted water until al dente with a wheaty chew, 4 to 5 minutes.
Drag the pasta into the pan with a ladle of cooking water and toss off the heat until a glossy truffle emulsion clings to every ribbon.
Plate, crown with the reserved shavings, and serve before the perfume gets away.

Equipment

Rolling PinOur pick
- Our pick
  J.K. Adams Maple French Rolling Pin
  For rolling the dough by hand and controlling its thickness.
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Microplane Zester
Large SkilletOur pick
- Our pick
  Lodge Cast Iron Skillet, 30cm
  A 30 cm skillet for cooking and tossing in batches when needed.
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Truffle Slicer · OptionalShaves the reserved truffle paper-thin; a very sharp knife is the fallback.

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Estimated per serving

Calories: 493 kcal
Protein: 11.6 g
Carbohydrates: 71.7 g
Fat: 19.1 g
Fiber: 3 g

Per serving · 1/4 of the recipe Ingredient-based estimate; brands and preparation change the result. Cooking-water salt uptake and extra dusting flour are unmeasured.

Nutrition sources: CREA Centro di ricerca Alimenti e Nutrizione · USDA Agricultural Research Service