Strangozzi al tartufo bianco

How it is made

Quantities are for 4 people. The steps are in the order you do them.

1. brush the truffle with a soft brush and wipe it with a barely damp cloth: it is not washed under the tap, it loses its scent
2. pile the flour in a well with the salt and add the water a little at a time, kneading until the dough is smooth and firm; wrap it and let it rest for half an hour
3. roll it out with the rolling pin to a thickness of two or three millimetres, flour it, roll it up on itself and cut it into strips as wide as they are thick, so that the strangozzi come out almost square
4. unroll the strips, flour them and let them dry for a quarter of an hour on a cloth; if you are in the motorhome and the worktop is small, you can find them fresh in the town's pasta shops
5. cook the strangozzi in plenty of salted water for four or five minutes, and keep a ladle of the cooking water aside
6. meanwhile melt the butter with the oil in a wide pan over a low heat, without letting it fry, and grate a third of the truffle into it
7. drain the pasta, toss it in the pan with a splash of cooking water until the dressing coats it, and turn off the heat
8. plate it and shave the rest of the truffle over it in thin slices, with a truffle slicer or a vegetable peeler; the cheese, if you use it, goes on before the truffle and sparingly, because white truffle is not cooked and not covered