Zucchini and Black Truffle is a perfect combining especially with Fresh Egg Pasta. With Thermomix you can prepare both fresh egg pasta and the zucchini sauce. I tasted this dish during a wedding party in my childhood friend Maria's countryside house and I immediately wanted to adapt it for Thermomix. Black Truffle has been picked up in Umbria.
(4 people serving)
For Fresh Egg Pasta
- 4 Eggs Medium size
- 400 g Flour "00" or semolina pasta flour
For the Sauce
- 400 g Zucchini
- 1/2 Onion
- 40 g Extra-Virgin Olive Oil
- Black Truffle (abundantly grated...depending on your pockets :-))
- Salt to taste
How to prepare the Zucchini and Black Truffle Tagliatelle
Prepare the egg pasta.
Put eggs and flour in the bowl. 3 Min. Speed Dough Mode. Gather the dough and cover with plastic wrap. Let rest.
Then roll out with a pasta machine and cut in tagliatelle shape.
Prepare the sauce.
Put onion in the bowl. 5 Sec. Speed 7.
Add oil. 3 Min. 100°C Speed 1.
Add zucchini cut into roll slices. 12 Min. 100°C Speed Gentle Stirring Reverse.
Add this zucchini sauce to the cooked tagliatelle and spread with some grated black truffle.
Some people get tagliatelle cutting egg pasta with a Chitarra (guitar litterally) Pasta Cutter", a guitar-like device used to cut the pasta, which has a wooden frame strung with metal wires. Sheets of pasta are pressed down onto the device, and then the wires are "strummed" so the slivers of pasta fall through.
They say it works, but I've never tried...my husband is a guitarist and...you know...He may not accept it :-)
Translated from the Italian recipe
Tagliatelle Zucchine e Tartufo