Let's start and make some fresh pasta dough (skip this part if you have store bought Tagliolini). For this particular recipe I've decided to go with a 10-egg-pasta dough, which means, 10egg yolks for 1kg flour. Also, my choice of flour is 00 Flour, but you can use any other good quality flour.
Start to combine all the flour and the yolks. Mix well (I use a fork). After both ingredients are well incorporated and the dough is coming together, wrap it in cling film and let it rest for roughly 30min.
Meanwhile, we set up our pasta machine. Unwrap the rested dough, make smaller portions so we won't have an issue with our pasta machine, and let's run it through a couple of times until we have reached the desired thickness. Change the pasta machine setting to the Tagliolini cutter and run the dough sheets through it. Place the fresh Tagliolini on a baking tray, dust lightly with flour and cover with a kitchen cloth.
Bring a large pot of water to a boil and than salt it generously. Keep in mind that every 100gr of pasta requires1lt of water. Our freshly made Tagliolini cook quickly, usually in 2 to 3minutes. Keep an eye on the timer. If you use store bought Tagliolini, cook them according to the package instructions or until they are "al dente" (to the bite).
Meanwhile, in a large skillet (I recommend 30 to 32cm in dia) over medium heat, melt the butter and add 5 to 6leaves of fresh Sage along with around 4 to 5 thinly shaved slices of white Truffle. Sauté 1 to 2 minutes until fragrant, but not browned in any way. We don't want the taste of burned butter for this recipe.
Drain the ready pasta and reserve a cup of pasta cooking water. Add the cooked Tagliolini to the with the dressing or sauce and start tossing to coat the pasta. If the emulsification is getting too thick for your liking, add a bit of the reserved pasta water and continue to toss. Repeat this step until you have reached the desired consistency.
Takeout your plates and serve immediately. Garnish with more white Truffle shavings.
