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Truffle Oil Noodles
From Dorothy McNett's recipes at www.dorothymcnett.com. Use black or white truffle oil. If you should happen to have a whole truffle, shave it and serve with the pasta.
1 pound good quality packaged egg noodles, or your own homemade ones
large pot of boiling water
1 tablespoon sea salt
1 teaspoon oil
1/2 to 1 teaspoon (go gently) white truffle oil
freshly grated Parmigiano Reggiano cheese
snipped green chives
Bring the water to a full rolling boil in a pasta cooker. Add the salt and the oil. Bring back to a full boil. Add the noodles, stir and cook according to the package directions, or if using your homemade fresh noodles, only about 3 minutes will do it. When noodles are tender, lift out the pasta in the draining basket. Dump the noodles into serving bowl, and dollop with the truffle oil. Add cheese and chives.
Recipe created 2003-08-13.
