Homemade tagliatelle will bring a “golden moment” to your Christmas table.
Chef Asimakis Chaniotis loves serving homemade tagliatelle as a side for his Christmas dinner.
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Asimakis Chaniotis, of Pied à Terre in London, is another Michelin-starred chef who loves using black winter truffles during the holidays.
“Black truffle brings the finesse and this golden moment to the table,” he said. “It’s an ingredient you don’t normally use on an everyday basis, just special occasions when you’re at home.”
To make the homemade tagliatelle, you’ll need: 115 grams of egg yolks (Chaniotis recommends using eggs from free-range chickens), 175 grams of flour (it should be “00” flour), 75 grams of fine semolina, 20 grams of olive oil, and 10 grams of salt.
Add your flour to a stand mixer and then slowly start adding your egg yolks, with the mixer turned to the lowest speed. Then add the olive oil and salt. Knead the mix, then let it rest for a minimum of one hour before you start rolling it.
Roll the pasta using a stand mixer pasta attachment, starting on the thickest setting and slowly turning to the thinnest setting. Trim the top and bottom and cut 25-centimeter pasta sheets. Roll your pasta through the tagliatelle attachment, then dust it with some fine semolina. Blanch your pasta in boiling salted water for just two minutes.
If you want to opt for store-bought tagliatelle, you can still make Chaniotis’ celeriac cream for the noodles. First melt 100 grams of diced butter, then add 150 grams of white button mushrooms (washed, peeled, and quartered), 150 grams of celeriac (diced), 1 large clove of garlic, and 5 sprigs of fresh thyme. Once they’ve caramelized, pass the mixture through a fine sieve and take out the garlic and thyme.
Throw the mixture into a new pan with 60 grams of butter and 60 grams of shallots (finely chopped). Cook the shallots on low heat so they become super soft, but don’t get any color. Then add 50 milliliters of Madeira wine.
Add 50 milliliters of whole milk, 50 milliliters of light cream, and 40 grams of black truffles (freshly grated). Bring it to a boil and add 40 grams of grated cheese (Chaniotis recommends the Greek cheese Arseniko Naxou), along with salt and pepper. Cook on a low heat for two minutes, then blend everything together in a blender on high speed until the cream becomes super smooth.
Pass the sauce through a sieve and mix with the tagliatelle. Serve immediately with more black truffle grated on top.
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