Pappardelle infused with White Truffle (250g)

October 14, 2018


I would generally use this style of pasta for meat sauces and also tend to slightly undercook them as I really enjoy the firm aldente texture. 250g worth would probably feed around 3 to 4 people, however it will be perfect for 2 hungry people. In this recipe I use “Grano Duro” flour which gives that firmer texture.  In this recipe I use the hand method and a pastry cutter. The white truffle flavouring is optional. Note, pappardelle will traditionally be smooth cut, I just fancied the jagged edges in this recipe.



  • 250g Pasta flour (I use Dececco Grano Duro),

  • 2 x eggs and 1 egg yolk,

  • 1 tsp of salt,

  • 1 tbsp. of white truffle olive oil.



  1. In a clean bowl, add the dry ingredients,

  2. Make a well in the middle of the flour and add the wet ingredients,

  3. With your hand, slowly start incorporating the flour with the egg until it comes together,

  4. If you use a food processor for this, note that the dough will be crumbly, so you will need to finish by hand,

  5. You will need to knead for around 10 minutes until the dough comes together,

  6. Test the dough by pressing it. If it slowly returns, you know it’s ready,

  7. Place the dough into a piece of Clingfilm and allow the dough to rest for 30 minutes,

  8. On a floured surface, dust the pasta dough and then cut into quarters.  Leave one of the quarters on the floured surface, and wrap the other sections so the dough does not dry out,

  9. With a rolling pin, roll out the dough into a rectangle type shape.  Do not worry if the sides are rough or uneven, you can cut and refuse these sections,

  10. Thickness depends on taste; however note the dough will be a little stiff, so some patience is needed to stretch it out. 

  11. With a knife, pastry cutter or a sharp utensil cut the sides, bottom and top of the dough to even it out.  Then, carefully cut long strips the length of the dough.  Length I stick to is around 20 cm, again there are no rules. I work with the eye, so everything is roughly done,

  12. As you cut the strips and place them onto a clean plate, dust them with a little of the pasta flour so that they do not stick,

  13. Once you are ready to cook, place a pan of salted water on the boil, add some olive oil and then cook for around 6 to 9 minutes. Check the texture, if you prefer softer then cook it longer.

  14. Add you sauce and enjoy.


Share on Facebook
Share on Twitter
Please reload

© 2017 Biagio Amata. Proudly created with

  • Black Instagram Icon