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Impossibly thin egg pasta crowned with shaved white truffle is Piedmont's most luxurious dish. A fresh mediterranean delicacy rich in protein from its egg-laden dough, perfect for special family occasions.
Mound the flour on a clean work surface, making a deep well in the center. Add the egg yolks, whole egg, and half the fine sea salt to the well.
With a fork, gradually incorporate the flour from the rim into the eggs until a shaggy dough forms. Use your hands to knead the dough vigorously for 10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes at room temperature.
Divide the dough into 4 portions. Roll out each piece on a lightly floured surface, using a pasta machine or rolling pin, until the dough is almost paper thin (no thicker than 1/16 inch). Dust lightly with flour to prevent sticking.
Cut the sheets into very fine ribbons, resembling angel hair. Loosen strands with your fingers and let them rest on a floured tray for 10 minutes before cooking.
In a large pot of boiling salted water, cook the tajarin for 1–2 minutes, or until al dente. Meanwhile, melt unsalted butter in a wide skillet over low heat.
Using tongs, transfer the just-cooked pasta directly into the skillet with melted butter. Toss gently over gentle heat, adding pasta water by spoonfuls until the pasta is lightly coated and glossy.
Season with remaining salt and black pepper. Divide among warm plates. Shave fresh white truffle generously over each serving just before eating, ensuring the aroma is vivid and luxurious.
