Campania – Nerano Pasta with T&C Truffle

Let’s start by preparing pasta: in a bowl sift the flour, add salt, whole eggs and a teaspoon of Truffle Sauce. Knead quickly forming a smooth and homogeneous dough, from it we get 6 pieces that we crush with our hands after which with the pasta machine we first prepare the sheets, they should have a thickness of 1mm, then we will form the noodles dusted with a little ‘of flour and let dry.
With a sharp knife cut the zucchini into thin rounds, in a pan heat the seed oil and fry the zucchini, when they are golden drained and let dry on paper towels and salt lightly.
In a bowl, grate the caciocavallo and pecorino cheeses, grind the black pepper and add a teaspoon of Truffle Sauce, creating a creamy sauce with the addition of a ladleful of pasta cooking water (it should not be too liquid, add a little water at a time). In a large pot we bring to a boil plenty of salted water, we drop the noodles that have a very short cooking and drain them in a pan where we have previously poured a drizzle of oil, saute a few seconds after which off the heat we add the cream cheese and truffles, mantechiamo with a drizzle of cooking water, everything will become creamy thanks to the starch released from the pasta. Serve and finish with the addition of truffle shavings and fried zucchini We recommend serving the Nerano Tartufata with a Fiano, a typical Wine of Peastum.