Tonnarelli with Black Truffle Cream

Method

1. Prepare the pasta: On a work surface, combine 300 g all-purpose flour (farina 0) and 100 g semolina flour (semola rimacinata). Add a pinch of salt. Gradually add warm water (about 200 g, but add little by little) and mix until a dough forms.
2. Knead the dough by hand or in a mixer for about 10 minutes until smooth and elastic. Form a ball, wrap, and let rest for at least 30 minutes.
3. Meanwhile, make the truffle sauce: In a cold pan, grate fresh garlic (1–2 cloves). Add a splash of water and stir over low heat until the garlic dissolves and becomes creamy.
4. Add 4–5 anchovy fillets (or anchovy pieces) and a drizzle of extra virgin olive oil. Cook gently, stirring, until the anchovies melt into a creamy sauce.
5. Add a sprig of fresh rosemary and let it infuse for a minute. Remove the pan from heat.
6. Grate about half of the summer black truffle directly into the sauce (reserve some for garnish). Add a splash of pasta cooking water and a pinch of chili pepper (or red pepper flakes). Mix well. Set aside.
7. After the pasta has rested, roll it out using a pasta machine or a rolling pin. For tonnarelli, aim for a thickness of about 3 mm. Cut into thick spaghetti (tonnarelli) using the appropriate cutter or a knife.
8. Bring a large pot of salted water to a boil. Cook the pasta for 3–4 minutes (or until al dente). Reserve some pasta water.
9. Reheat the sauce gently, removing the rosemary sprig. Add the drained pasta and a splash of pasta water. Toss well over low heat until the pasta is coated in the creamy emulsion.
10. Serve immediately, topping with thinly sliced raw black truffle, a drizzle of extra virgin olive oil, and a few fresh rosemary leaves. Optionally, grate some pecorino Romano on top.