Aquila Saffron Chitarra Pasta with Black Abruzzo Truffle

Pour the flour onto a work surface and add the eggs, then dissolve the saffron directly into the eggs before incorporating it. Add the extra virgin olive oil and salt, then knead the ingredients until the dough is smooth and compact, without streaks of color. Finish kneading when the dough is smooth and non-sticky.

Roll out the dough until you obtain a uniform sheet. Maintain a uniform thickness, so that the cooking time is even. maccheroni It will be smooth and the golden color of the saffron will be clearly visible. The pastry is ready when it appears elastic, compact, and thin enough to be worked with a chitarra.

Place the pastry on the guitar and pass it over the wires, applying regular pressure. maccheroni of uniform thickness and gently separate them, avoiding squashing them. Arrange them loosely, so they remain separate and can cook without sticking together.

Grate the black truffle directly into a shallow pan and add some extra virgin olive oil. Let it rest. the mixture, so the oil can absorb the truffle's aroma. Don't brown it too intensely: the dressing should remain fragrant and free of burnt notes.

Bring to a boil the water and cook the maccheroni on the guitar until they are well al denteTaste them before draining: they should maintain a firm consistency in the center and not yield to pressure. Drain them carefully, avoiding soaking them in water for too long.

Transfer the drained pasta into the shallow pan with oil and grated truffle. Sauté briefly, spreading the seasoning over the entire surface without breaking the maccheroni. It's finished when the pasta appears shiny, well-coated, and intensely scented with truffle.

Sprinkle the pasta with the pecorino grated cheese and mix gently. The cheese should be distributed without forming lumps, leaving the dressing even and the consistency still well-rounded. al denteServe garnished with sliced ​​black truffle.