Tajarin with White Truffle

Instructions

1. Prepare the dough
   On a clean work surface, create a mound with the flour and make a well in the center. Add the egg yolks, whole egg, olive oil, and salt to the well. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes at room temperature.
2. Roll and cut the pasta
   Divide the dough into 4 portions. Using a pasta machine, roll each portion gradually through the settings until you reach the thinnest or second-thinnest setting. The sheets should be thin enough to see your hand through them. Dust each sheet with flour, fold loosely, and cut into very thin ribbons (about 1/8 inch wide). Unravel the tajarin and dust with flour to prevent sticking.
3. Cook the tajarin
   Bring a large pot of generously salted water to a rolling boil. Cook the fresh tajarin for just 2-3 minutes until al dente. Fresh pasta cooks very quickly, so watch it carefully. Reserve 1/2 cup of pasta water before draining.
4. Prepare the sauce
   While the pasta cooks, melt the butter in a large skillet over medium-low heat until it begins to foam but not brown. Add 2-3 tablespoons of the pasta cooking water to create an emulsion.
5. Combine and serve
   Transfer the drained tajarin to the skillet with the butter sauce. Toss gently to coat the pasta, adding more pasta water if needed to achieve a silky consistency. Add half the grated Parmigiano-Reggiano and toss again.
6. Finish with truffle
   Divide the pasta among warmed plates. Using a truffle slicer or mandoline, shave the fresh white truffle generously over each portion while the pasta is still hot. The heat will release the truffle's aroma. Finish with the remaining Parmigiano-Reggiano, a turn of black pepper, and serve immediately.