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1
To mix the tajarin dough, put the 2 cups flour in the food processor, fitted with the metal blade, and process for a few seconds to aerate.
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2
Mix together the egg yolks, olive oil, and 3 tablespoons of the water in a measuring cup or other spouted container.
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3
Start the food processor running, and pour in the liquids through the feed tube (scrape in all the drippings).
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4
Process for 30 to 40 seconds, until a dough forms and gathers on the blade.
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5
If the dough does not gather on the blade or process easily, it is too wet or too dry.
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6
Feel the dough, then work in either more flour or ice water, in small amounts, using the machine or kneading by hand.
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7
Turn the dough out on a lightly floured surface, and knead by hand for a minute, until its smooth, soft, and stretchy.
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8
Press it into a disk, wrap well in plastic wrap, and let rest at room temperature for 1/2 hour.
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9
(You can refrigerate the dough for up to a day, or freeze it for a month or more.
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10
Defrost in the refrigerator and return to room temperature before rolling.)
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11
Cut the dough in four equal pieces.
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12
Keeping the dough lightly floured, roll each piece through a pasta machine at progressively narrower settings into sheets that are 5 inches wide (or as wide as your machine allows) and at least 20 inches long.
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13
Cut each strip crosswise into three shorter rectangles, about 7 inches long.
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14
Flour the rectangles, and roll them up the long way, into loose cylinders, like fat cigars.
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15
With a sharp knife, cut cleanly through the rolled dough crosswise at 1/8-to-1/4-inch intervals.
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16
Shake and unroll the cut pieces, opening them into tajarin ribbons, each about 7 inches long and 1/4 inch wide.
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17
Dust them liberally with flour, and set them on a floured towel or tray.
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18
To cook the tajarin, bring to the boil 6 quarts of water with the tablespoon salt.
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19
Meanwhile, melt the butter in the large skillet, and dilute it with 1/3 cup of the hot pasta water.
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20
Heat until barely simmering.
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21
When the pasta water is at a rolling boil, shake the tajarin in a colander to remove excess flour, and drop them all at once into the pot.
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22
Stir well to separate the ribbons, and bring back to the boil.
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23
Cook for only a minute, or until the pasta is just al dente, then lift it from the water with a spider, drain briefly, and drop it into the skillet.
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24
Over low heat, toss the tajarin until well coated with butter.
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25
Turn off the heat, and toss in half the grated cheese.
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26
Shave coin-sized flakes of truffleusing half the pieceover the pasta, and toss in.
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27
Heap individual portions of pasta into warm bowls.
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28
Quickly shave the remaining truffle, in equal shares, on top of each mound of tajarin, and serve immediately.
