reduced stock, tarragon, parmigiano-reggiano, black truffle
Let me first say the truffle was WAY harder to slice than I thought it would be. It wasn't as firm as a titleist, but it was close. I definitely used a little extra caution while passing it over the mandoline since it took more force than I thought to slice it. The texture of the exterior was absolutely incredible; all kinds of knobs, nooks, crannies, patterns, randomness, roughness, curves - it looked "important". Does that make sense? You could just tell this thing was something. If you are like me, you contemplate things like "Who was the first person to eat X, and why did he or she think eating X would be a good idea?", where "X" is something like sea urchin or tripe. I thought of the truffle along those lines before this one arrived on my doorstep, since it's basically a dirty hunk of fungus buried underground on the root of some tree. But once you see it, it is quite impressive. It has presence. You can tell it is... kind of a big deal.
Once it was sliced... wow. The aroma; the intricate, delicate, yet assertive aroma. Not to mention the texture, and the amazing color and pattern of the truffle's interior. Prior to slicing, the smell was somewhat muted, but that scent of what I thought a truffle would smell like was definitely there. And when I think of how a truffle should smell, lacking experience in handling actual truffles I unfortunately think of the often extremely pungent and slightly manufactured smelling truffle oil. A little dab will do ya there. But once sliced, the truffle released organic smells of fresh, wet potting soil and other delightfully earthy scents. And I mean that it the best possible way. Really, I do.
And so, the Six + 1 ingredient pasta came together quite easily. The dough - done ahead of time. The water - on to boil. The stock - reducing nicely in a nice wide skillet. The herb (tarragon) - diced and ready. All that was left was to roll out the pasta through the brilliant and utterly genius Kitchen Aid pasta rolling attachment. From there, the noodles were cut, a knob of butter tossed into the reduced stock, pasta plunged into the water for 3ish minutes, then into the sauce with the herb and parmigiano. Toss to coat, divide amongst the five plates, and top with more parmigiano.