Fettuccine fresche al tartufo nero
Fettuccine with black truffles

Serves 4
When white truffles are in season, Seccarelli uses these rather than black truffles.

Divide the pasta dough into two equal pieces. Flatten each half with the palms of your hands and lightly dust with flour. Set the rollers of the pasta machine to the widest setting and feed the dough through the machine.Repeat, this time decreasing the width by one setting. Continue this cycle, reducing the width by one setting until you achieve the desired width (setting 4 or higher).

Fold the dough in half, then fold again. With a knife, cut the roll into 1/4" ribbons. As you unfold the pasta, you unfold the finished fettuccine. Bring a large pot of salted water to a boil. Cook the fettuccine for a maximum of three minutes or until al dente.

In a large skillet, heat the butter, plus 4 to 6 tablespoons of water, over medium heat. When the butter has melted. add the fettuccine, Toss well. Remove from heat. Using a truffle slicer or a very sharp knife, slice the truffles. Add the Parmesan cheese and cut a bit of sliced truffle. Stir well and add a little more water, if necessary.

Serve in bowls. Scatter with truffles.