Chestnut Tagliolini with Black...Chestnut Tagliolini with Black Truffle and Parmigiano Emulsion

An elegant hand-cut chestnut pasta tossed in a rich brown butter and sage reduction, finished with shaved Umbrian black truffle and a silky, aerated Parmigiano-Reggiano emulsion.

Ingredients

Cooking Instructions

1. 01

   On a clean wooden board, combine the '00' flour and chestnut flour. Create a deep well in the center, add the egg yolks, and gradually incorporate the flour with a fork until a shaggy dough forms. Knead by hand for 10 minutes until smooth and elastic. Wrap in plastic film and rest at room temperature for 30 minutes.

2. 02

   In a small saucepan over medium heat, gently warm the heavy cream and whole milk. Just before boiling, remove from heat and slowly whisk in the grated Parmigiano-Reggiano until completely smooth and melted. Strain through a fine-mesh chinois and season with a touch of white pepper. Transfer to a whipping siphon charged with one N2O cartridge, keeping it warm in a water bath.

3. 03

   Roll the rested pasta dough through a pasta machine, gradually reducing the setting until you reach a thickness of 1mm. Dust lightly with semolina flour, roll up loosely, and cut into thin tagliolini (approximately 2mm wide). Toss gently to separate into loose nests.

4. 04

   Bring a large pot of heavily salted water to a rolling boil. In a large sauté pan over medium-high heat, melt the unsalted butter until it begins to foam and turn a rich hazelnut-brown color. Add the sage leaves to crisp for 1 minute, then pour in the vegetable stock to halt the browning process.

5. 05

   Boil the chestnut tagliolini for exactly 90 seconds. Transfer the pasta directly into the brown butter pan using tongs, preserving some cooking water. Toss vigorously over low heat for 1 minute to emulsify the butter, stock, and pasta starches into a glossy glaze.

6. 06

   Twirl the tagliolini into tight nests using a carving fork and spoon, then place them in the center of warm shallow bowls. Dispense a cloud of warm Parmigiano emulsion next to each nest. Finish by generously shaving fresh black truffle over the entire plate immediately before serving.