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Truffle Pasta- 3rd Attempt for my parents

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The third time’s a charm- found a nice egg pasta- FINALLY- that was perfect for this dish.

It was Delallo Egg Fettuccine… the noodles were tender and delicate. They were the perfect foil for the truffle/cream/parm sauce…

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best egg pasta I could find locally

Maisie and her ever-present piggie handbag- on our pasta hunt

My folks enjoyed their pasta and truffles… after this, I had a huge white truffle left to use up and I suddenly found myself sick to death of pasta.

my dad and his plate full of truffle-liciousness

 

 

 

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Oregon White Truffle Pasta

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wide egg noodles with Oregon white truffles

 

The Oregon white truffle is a strange thing:

Raw, it is VERY strong and pungent- however, once warmed lightly in a pan of butter for a few moments, it mellows out to a more agreeable and subtly luscious form.

My second experiment was a pasta dish. It was a huge hit with everyone, even the truffle hating Man.

I read somewhere that Oregon white truffles should be treated more like the European black ones- slightly warmed so that their true flavor shines through (and to temper the sharpness that they have when raw).

I threw a knob of butter in a pan and warmed it over low heat- then added shaved truffle slices- HEAVEN!

It completely changed the flavor profile.

While the truffles were warming, I boiled the noodles. I asked R to buy pappardelle, but he brought homemade German wide egg noodles back instead by mistake. It wasn’t a bad substitute and actually tasted better than the last batch of pappardelle noodles I bought.

I drained the cooked noodles, threw them back in the pot- added a splash of heavy cream, a small handful of good parmesan, the truffle-infused butter… omg! PERFECTION!

I shaved more raw truffle over my plate when serving and LOVED the contrast between the cooked and raw flavors.

R isn’t pleased with the pasta quality, so today we are going to hunt for better quality noodles for today’s batch (I am making some for my parents).

 
These things are starting to really grow on me…

 

 

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1st Impressions Of Oregon White Truffles=Truffle Weirdness

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Oregon white truffles- I left 2 in a paper bag and one in rice with the egg, so that the rice and egg could absorb the scent

 

I received my 1 ounce order of Oregon whites from oregonmushrooms.com. It was sent overnight via FedEx and arrived this morning.

I tore open the box and was immediately assaulted by the heady truffle aroma…

Oregon white truffles are weird.

They are not quite like their European cousins.

They look like truffles, they have a very pungent scent like truffles do.

After those basic comparisons, the differences in taste/smell are immense.

1. They don’t SMELL like ‘regular’ truffles. They have a smell that is very chemical-ly. Kind of reminiscent of Tarn-X and garlic and sweat.

A lot of people complain that truffle oils have synthetic chemicals in them to mimic the flavor of real- no synthetic truffle oil can out-chemical the scent of these things… not that it’s entirely a bad thing.

It’s hard to describe and sounds worse ‘on paper’.

They hold their own, I will say this much.

2. The experts say to NOT put them in uncooked rice/eggs when storing them (unlike regular truffles) because it leeches out the moisture. I put one of my 3 truffles in with the eggs and rice and left 2 in the brown paper bag.

I shaved off a few slivers for our breakfast this morning: scrambled eggs with white truffles.

The three or four thin slivers were almost too much for the three eggs that I scrambled.

I loved them- Maisie loved them- R did not. He found the chemical scent off-putting.

I still have most of the 3 truffles left… later today I am doing a pasta with Oregon white truffles. I decided that I will warm some of the truffles in butter before tossing with the pasta- as well as shaving some straight onto the top when serving.

Until then, the jury’s still out…

I will continue the updates- stay tuned!