Instructions:

For the tagliatelle:

• Mix the flour with the egg yolks and a little salt.

• Knead the ingredients until a uniform and elastic dough is formed.
• Wrap the dough in cling film and let it rest in the fridge for 30 minutes.
• After resting, roll out the dough into a thin sheet and cut it into a tagliatelle shape.

For the truffle sauce:

• Boil water with salt in a large pan and add 25 g. truffle water.
• Cook the tagliatelle in the truffle water.
• In another pan, sauté the garlic in extra virgin olive oil until golden brown.
• Add the chili pepper and grated black truffle, and stop cooking by adding the vegetable stock.
• Drain the tagliatelle and add to the pan with the sauce