Tajarin with Mountain Butter and White Truffle

In a large bowl, create a well with the flour. Add the egg yolks and salt to the center of the well.

Using a fork, gently whisk the egg yolks, gradually incorporating the flour from the sides of the well until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 10-12 minutes, or until the dough is smooth and elastic. If the dough is too dry, add a teaspoon of water at a time until it comes together. If it is too sticky, add a little more flour.

Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 2 hours.

Using a pasta machine, roll out the dough to the thinnest setting. Cut the pasta into very thin strands (about 2-3mm wide) to create the tajarin.

Bring a large pot of salted water to a boil. Add the tajarin and cook for 2-3 minutes, or until al dente.

While the pasta is cooking, melt the mountain butter in a saucepan over low heat. Be careful not to brown the butter.

Drain the pasta and add it to the saucepan with the melted butter. Toss gently to coat.

Serve immediately, garnished generously with freshly shaved white truffle and freshly grated Parmesan cheese.