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Jim Coleman Recipes

Pappardelle al Tartufo Nero di Norcia
(Wide Noodles with Norcia Black Truffles)

For this recipe you will need:

  • 1 oz. norcia or other fresh black truffle, divided
  • 12 tbsp. Butter
  • Salt
  • 1 recipe egg pasta cut into pappardelle, or
  • 1 lb. fresh papardelle
  • 1/2 cup freshly grated parmigiano-reggiano, divided
  • Freshly ground black pepper

Gently loosen and remove dirt from truffle with a soft mushroom brush, pick any remaining dirt out of the crevices with the tip of a paring knife, and brush again.

Melt butter in a large saucepan. Finely grate two-thirds of the truffle into the melted butter and set the remaining one-third aside.

Cook pasta in a large pot of boiling salted water, stirring frequently, until just tender and pasta floats to the surface, 2-3 minutes (fresh pasta cooks much faster than dried). Drain in a colander, then add to saucepan with truffle butter; add 1/4 cup of the parmigiano. Season to taste with salt and pepper and mix well. Allow pasta to rest briefly before serving. Shave remaining truffle over pasta and sprinkle with more parmigiano

©2006 WHYY