Truffle pasta buttons
The bottoni pasta with truffles are a greedy pasta format where the filling prevails both in taste and in quantity.
I recommend pairing a plate of buttons with a medium-bodied red wine:
Sangiovese DOC or Aglianico DOC, Italy
Grand Cru Morges AOC La Cote or Blauburgunder DOC Zurich, Switzerland
Bordeaux AOC or Medoc AOC Cru, France
Truffle pasta buttons
Ingredients
- 500 gr Fresh egg pasta
STUFFED:
- 300 gr potatoes
- 50 ml truffle oil
- 100 gr grated parmesan
- salt
- pepper
Instructions
- Boil the potatoes, mash them and season them with plenty of truffle oil, parmesan, salt, pepper and herbs to taste.
- Knead carefully and place in the mold in small hemispheres and freeze in the freezer.
- For my egg pasta recipe see the Notes
- Roll out the dough thinly and wrap the filling hemisphere.
- Seal and cook in abundant salted water.
- (to facilitate sealing, use water, moisten the tip of your finger and pass it in the closure area and proceed to close by applying pressure and eliminating the air inside)
- Season them with melted sage butter
Notes
Click here for the fresh egg pasta recipe