The MOST Decadent Christmas Pasta You’ve Ever Made

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Now this year I’m doing something I’ve never done and I’m giving my family a gift I’ve never given them and it’s the gift of pasta because I’ve got my hands on the god of truffles the white Alba truffle for the most over-the-top indulgent Christmas pasta that any

Foodie family will die for and we’re making truffle cam but to get this going we’re going to have to start our pasta dough a day in advance now the reason I’m starting this day in advance is cuz we’re making an egg dough and with all

Dough’s but espe ESP egg dough I like to give it a day or so in the fridge to allow all that flour to get hydrated with the egg just so it’s easier to work with whenever we make the pasta so I’ve got my Caputo zero flour here going to

Go with 454 G of flour the measurements are rough I can go with about 450 G cuz I know it’s a little bit drier out here in December now for the eggs we need about 254 G of eggs hard to get it exact so usually I just go with with about five

Eggs you could always adjust if you need with more flour later even if you measure out a bit more egg than the recipe calls for now I’ve been making pasta dough a few times recently so I know 288 G should be fine for this dough but you’re going to have to make your

Own adjustments depending on where you live and now you’re going to need two tools for this first we’re going to go with the fork and then we’re going to use the bench scrape into the center of the board we’re going to pour the flour and build a well next we’re going to

Take that fork and beat the eggs until they’re like scrambled eggs and then pour them into the well then with the fork you’re going to continue to beat the eggs slowly working in flour from those exterior walls and incorporating it into the egg and you’re going to keep

Doing that until the egg turns into a pancake batter consistency it starts to thicken up gets harder to whisk and then you can transfer over to the bench scraper and then using the bench scraper start to fold in the flour from the walls into the Egg and I even like to

Scrape under the egg mixture with the flour to try and incorporate the flour underneath that egg mixture and just sort of separate it from the board and you’re just going to keep cutting the flour into the egg Distributing the flour all the way throughout the egg so

We can get it nicely hydrated and eventually that mass is going to start to form a ball in which we can begin to start kneading I’m just going to start working the dough running it around the board to pick up any of that flour to make sure I can gauge the hydration and

Then we can start to really knead it but at this point I can feel it doesn’t need any more flour so I want to make sure I scrape all of the little dry bits and excess flour off of the board before I continue to really knead this and in

This first stage of kneading we’re just going to go about three to five minutes really just trying to get this General ball formed smooth out the surface slightly fold in some air into the dough and start developing some glute see how beautiful it is even after the first

Need it’s nice and smooth even with a little bit more egg it’s like a perfect amount of hydration it’s going to hydrate even more once we wrap it into plastic and then on the table it rests for about 30 minutes 30 minutes later get it out of the plastic now it’s

Softened even more smoothed out more hydrated it’s going to be easier for us to knead and you just need to knead this for another 3 to 5 minutes we’re just looking to fold more air into the dough develop a little bit more gluten smooth out the top of that dough and after

About 5 minutes no more it should be ready to be wrapped again now you can see it’s like a little shiny it’s even more smoothed out there’s no real wrinkles anymore or tears in the dough it’s just kind of like a sealed pizza dough nice and tight now we can wrap it

Again and now this will go sit in the refrigerator overnight and now this is another reason why you’re going to want to start this a day ahead and this applies to all Rota filled stuffed pastas including a classic ravioli now you get this good beautiful Rota that

Has a little bit of liquid in you can see it kind of settling at the bottom of its package that liquid is no good for stuffing with pasta so what we need to do is remove it so I have a strainer here see all this water there’s all this

Water inside of the Rota that we need to get rid of the other reason why you want Rota dry is because when you cook a stuffed pasta like a ravioli or a caramelli like we’re going to make today you’re submerging it in water so it’s going to get hydrated again anyway so if

You have too much moisture in the riota then it’s going to be a problem when you cook it later so in it goes now we’ll start to fold over the cheesecloth create like a nice little bundle that we can weigh the Rota down let it drain of its moisture overnight cover in plastic

Then I’m going to use the dough that’s about to go resting with the rot but I’m going to just use it as a nice little weight to gently squeeze that moisture out from the strainer and allow it to settle at the bottom of the bowl so we

Can get it out of there so all this goes into the fridge and we’ll wrap it all up tomorrow now it’s the next day we need our pasta to come down to room temp before we could roll it out because it has eggs in it now we can take a look at

Our Rota as you can see see look at all that moisture that came out of it all that moisture could ruin your pasta dough it could seep into the dough it could dampen it could make it gummy plus the texture of the Rota after it’s cooked in the filling might ooze out and

Be too creamy whereas when we dry it out once we cook it and introduce a little bit more moisture back into it it becomes perfectly creamy and holds into the pasta just dry that bowl out and then add the Rota into the bowl nice and

Dry first thing I’m going to do hit it with a little salt next up parmesano regano and want a good amount in there and I’m just going to go by taste here I’m going to add maybe a cup or so but if it doesn’t taste cheesy enough to me

I’m going to go ahead and add enough until it does and a little nutmeg and I mean a little I don’t like a lot of nutmeg I just like a little warmth from it and now to the fun stuff now I just went out and did a deal with my truffle

Guy Adrien from Taste of Truffles and he knows truffles so I met him outside my apartment he set up a little shop man the legend how you doing in the trunk drunk of his Jeep and he presented me the goods oh my God Jesus Christ these

From pedmont Alba yes and those are the the Bony truffles original so Adrian put together a little box for me of goodies truffles truffle products and since it’s the holidays I figured I’d just try and use as much of them as possible this recipe can be made with no truffles at all but

When you have them like I do you use truffle kind of like a pig and right now but I’m happy as can be so we’re going to use the Truffle dust along with some of the burgundy truffles so we’re going to go in with some of that truffle powder just to really bring

Home the Truffle flavor and then of course we’re going to take our burgundy black truffle and just shave a whole bunch of that in it needs a little bit more salt so I’m going to hit it with this truffle Himalayan salt and then I kind of just want to add more

Truffle something like this i’ turn this into like a truffle oil and then we can get a Piping Bag fold that into a cup and then we can trans for the Rota mixture into a Piping Bag tie it up and then hold that in the fridge until we’re

Ready to use it now when we cook pasta more often than not we’re cooking with stainless steel and today I’m going to be using my favorite pan of all time the 3Q sauser along with my 4q little mini sauce pot thanks to our sponsor today maiden maiden designs professional

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Let’s get some water boiling for the pasta now the pasta has rested it’s ready to make our caramel now these are most traditionally served on Valentine’s Day in bolognia due to it looking and being named after its resembl to candy wrappers and yeah they do look like

Candy wrappers but to me that’s not the first thing I think of when I think of caramic these remind me more of those holiday poppers that had those little gifts inside that I used to get as a kid on the Holiday Plate before dinner I love the gift so I would always remember

Being very excited to open it followed by very disappointed but these caramel will not be disappointing and to me since they remind me of that they’re a fitting dish for the holiday table I’m going to work work a little bit at a time so I’m going to cut a little bit of

The dough off and work with a little bit at a time while I show you how to make this shape keep the rest of the dough wrapped so it doesn’t dry out just going to flatten it a little bit and try and square off the edges a little bit just

To get some kind of a rectangular shape that’s relatively flat just so it can roll out nice and even in the pasta machine just like that next we’re going to take the dough and and using our pasta machine we’re going to set it at zero or the widest setting run it

Through the machine and we’re going to incrementally adjust the machine each level until we reach number nine which is the thinnest setting on the pasta machine then we’re going to place it onto the cutting board it’s going to be a very long sheet so we’re going to cut

It into sections so that it fits the length of our cutting board so let’s just start with these two first now the size in which you make them is kind of up to you it’s more of the technique I’m going to teach and I’m going to make

Them a little bit larger just so they look like little gifts on the plate and I’m going to only serve three per person the first thing I’m going to do is take the fluted Edge just cuz it’s it’s prettier and I’m just going to trim off

The edges so you just want to clean up both edges of the dough along with the bottoms of both pieces of the dough we’ll take care of that top piece in a minute now I’m going to measure out 6 in lengthwise and then just cut them in strips of 6

In and then we’re going to measure the other way to 3 and 1/2 in roughly it doesn’t have to be exact I can just sort of trim the top off and that should be good more or less you’re just looking for rectangles then we can take our filling

Snip off the bottom basically what we’re going to do we’re going to leave about three fingers on either side of space and then just fill about three fingers towards the center next fold it over and then again almost till it looks like a canalone now making sure that you leave

The edges flare it open I’m going to take my thumbs and push and roll towards the center don’t use your thumb use the side of your thumb the side of your thumb is hard the thumb is squishy so what you want to do is now take what is

Three sheets of folded pasta at that pinch and squeeze it down to one now to start to practice to make sure that you don’t cook it too crunchy you can take one of these inyi rollers that come with an inyi board and just roll it as thin as you can that’s

Probably a little too thin but not by much you really have to go thin here or it won’t cook proper now take this Edge pinch it a little bit more and then take this Edge pinch it a little bit more because now you’re going to take those two and at just at the

Very tip where they just touch you’re going to pinch them into one to seal them if you don’t roll this part too thin you’re going to have to overcook this part of the pasta in order to Simply cook the point where this has met because that was three sheets folded and

Then those two sides pinched together that’s like six sheets trying to compress into one and what you want to make sure is that you have a canal of water to run through so that the pasta Cooks nice and evenly and tell me that doesn’t look like a beautiful package or

Exactly like one of those holiday poppers and then we’ll take some semolina flour and then let them sit on the flower to cure slightly while we make the rest of the shapes now again you may be doing this on Christmas and you’ll probably have some family around

So this is a good opportunity to get people involved make them a part of the process and to help you bang these out a lot faster and the idea of making them bigger is that everyone gets just fewer amounts so it’s not as burdensome like making tortillini for everybody and if

You’re struggling don’t be scared to use that little dowel to make sure at those touch points the pasta is not too thick there’s a way to get you to the point where you can make it without one one other cool trick with all the scraps that I cut off roll them back

Into a ball wrap it in a ball of plastic and wrap it real tight and just sort of knead it into the plastic and believe it or not the humid humidity in here is actually going to rehydrate the dough allow us to roll it back into the

Machine and get 100% yield out of the pasta dough now let’s talk truffles for a second this is a white Alba truffle and these are burgundy black truffle this is from the pedmont region of Italy this is from France these are both wild both grown at high altitude which makes

These particularly prized especially more so than the Black Winter parag gold truffles which can be cultivated these cannot these are special the white even more so because the season for getting them is even shorter it’s about September to maybe January depending on the climate that year flavor-wise you’re

Looking at Nuance difference the black truffle has a more woodsy sort of mushroomy Aroma and flavor the white truffle hits you a little bit more prominently with more of like a garlicky aroma perfumey garlicky aroma which is sort of why I think they’re more delicious in my opinion now this truffle

Costs about $1,200 this could satisy y like a large family but maybe you’re a smaller family you could get something half the size it could cost I don’t know $5 $600 and that’s like your gift to the family that year who would appreciate it especially if they are a foodie family

An experience maybe your family hasn’t really had before and thanks again to taste of truffles I’m going to leave a link down to them in the description so if you need truffles this is the guy they’re expensive but Adrien will give you a price that isn’t as crazy as other

People then like 20 minutes later it’s much more alive again and we can roll it out in the machine just the same there you have an entire other pasta sheet you could even just cut it into a entirely different shape you can make the same pastas or you could just cut some fresh

Tarell tarell from scraps you never have to waste your pasta next up I need to pick a little bit of sage I’m going to pick some big leaves I’m going to stack them on top of each other and roll them up into a bunch and slice them into what

Is called a chiffonade so if we got a nice little shanada of sage which is going to go into our brown butter now we’re going to be doing butter two ways for the sauce we got some of this fresh white truffle butter which you best believe I’m going to be using but say

You don’t have that you can use regular butter our pasta’s ready to go our sauce is ready to go and our truffles are ready to go so we’re ready to go now you’re going to need three pans a pot of salted boiling water for pasta a Sauer

Or a highin pan to finish the pasta in and a small pan to make the brown butter and if you’re cooking for a lot of people you’re going to have to scale each of these pans up or work in batches first get the brown butter working heat

On medium high and for this single portion I’m going to do a small tablespoon of brown butter and the pasta should take about 2 to 3 minutes so we can drop those now and let them cook while the butter is Browning while all that’s happening I’m going to grade

About a cup or two of the parmesano so it’s ready to go next we’re going to check the pasta for dness right where it’s pinched needs more time and now the butter has transformed it’s foaming the fat solids have browned and the flavor is now nutty kill the heat add the sage

Toss it around and let that sit in the back of the stove now the pasta should be done get it out of the water and into the pan and add a bit of pasta water for the butter to melt into get the heat on medium low and then swirl the butter to

Melt it into the pasta water the pasta is delicate so be gentle and if you’re going to use any tool use a soft spatula once the butter is melted kill the Heat and begin to thicken the sauce by working in some of the grated cheese sprinkle in the cheese then gently swirl

The pan to melt it slowly adding in cheese until it’s properly thickened and if you’re doing this in a big pan with a lot of pasta you can always remove the pasta once the sauce starts thickening and finish preparing the sauce without the pasta in the pan so you don’t break

Them you also have to increase the ratio of pasta water butter and cheese to ensure a proper yield of sauce now the sauce is properly thickened and it’s ready to plate on the plate like I said I’m serving three per person but the bigger your family is the less I’d serve

Per person treat it more of like an extravagant first course bite before the main course keep in mind it’s a very expensive dish then a healthy amount of the creamy butter Parmesan sauce on top of that scatter the sage around the pasta that that deep green is a

Beautiful pop of color on the plate and then just ribbons of the brown butter for some contrast in color and flavor then for The Knockout blow you’re going to shave that Immaculate white truffle thinly all over the pasta today I’m cooking for me so I’m going to shave it

With a recess abandon and here you have the most expensive indulgent thing I have ever made fit for a Christmas dinner table ah it and a gift for everyone at the table to enjoy after a long tiresome year so the combination of the butter and the brown butter comes

Through that nuttiness really makes a difference and adds an element to this the pasta is beautiful it’s decadent it’s luxurious cooked through properly because we formed it right and the truff is on top really just make the whole thing sing and adds that real special quality that you’re always looking to

Provide during the holiday the recipe is going to be linked in my holiday plan of attack link down in the description it’s just an ebook it’s got all my family holiday recipes in it and I promise you they work so it’s going to be available for purchase down in the description

That’s all that I got today I’ll see you next time until then take care of yourself and go feed Yourself