Chitara pasta w/ black truffles, Pecorino Tuscano, butter and black pep

I made some fresh spaghetti Chitara pasta last night

485g “00” soft wheat flour
285g whole eggs

Kneed, wrap, bench rest 15 min.

Cut, kneed, wrap, bench rest 2-3hrs

Rolled out, and cut with Chitara pasta cutter

Sauce was butter, splash of pasta water, Pecorino Tuscano, cracked pep

Toss toss toss

Plated and shaved black truffle

Only thing I did not like was the jarred truffles. If I could rate them 1-10 it would be a 2. Only truffles I could get. I am well aware of fresh truffles and have used them many times.

Anyways the dish was a 10/10!
I def have my pasta making skills down lol not to brag or anything