Prepare the pasta dough according to the recipe and roll out to the thinnest setting on a pasta rolling machine. Cut the pasta sheets into 1 ½ inch wide strips. Set aside on a baking tray, with the layers of pasta separated by wax or parchment paper.


Bring 6 quarts of water to a boil and add 2 tablespoons salt. Drop the pappardelle in the boiling water and cook for 2 minutes. While the pasta cooks, melt the butter in a 12 to 14 inch sauté pan until it foams and subsides. Add 2 to 4 tablespoons of the pasta cooking water to the butter and whisk to emulsify.


Drain the pasta and add it to the butter. Gently toss for one minute over medium heat to coat the pasta with sauce. Divide the pappardelle among four warmed plates. Divide the Parmigiano-Reggiano among the servings. Generously shave the white truffle over the top of the pasta and serve immediately.


Basic Pasta Dough Instructions


Mound 3½ cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs, oil, and begin to incorporate the flour, starting with the inner rim of the well.


As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.


Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.