Knead the flour and eggs by hand or in a food mixer. Form a loaf and let it rest for at least 30 minutes. Roll out the dough with the rolling pin, fold into 4 and cut to form tagliatelle measuring about 1 cm in width.

In a pan, heat the Hulalà Professional Gran Cucina, then add the parmesan and truffle to make the sauce. Cook the tagliatelle until ‘al dente’ in salted boiling water and toss them in the sauce with a drizzle of extra virgin olive oil. Dish up using tweezers and dust with black truffle.