Fresh Pasta with White Truffles

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Truffles are the most intimidating ingredient to use, mainly because of how much they cost. This was my first time even seeing one, so I figured I’d just pair it with something bland — pasta — and a browned butter sauce to bring out the truffle more.

Mother, of course, thought that making pasta from scratch was an utter waste of time when you can just buy better quality from the store — but I figured that when you’re using something like truffles, you have to make a big deal about the dish.

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