Fresh Thyme and Truffle Noodles

Hey boys!

Homemade noodles is one of our favorites! Currently the only way you will even eat pasta is if it is homemade, Lochlan (that ever-changing picky palate; like I said, it keeps me on my toes!)

I am not sure what I love more about homemade pasta – the taste or the texture. I do know that I think one of the greatest things about homemade pasta is that I can add additional flavors to the noodles, creating layers of flavors!

Thyme is hands-down our family’s favorite herb. We have three different types growing in our herb garden, and I still end up buying more thyme to keep up with how much I use it. I add it to all kinds of things.

This pasta dough is a great example of how to use thyme in unexpected places. If you do not have truffle oil or truffle salt, it will still taste great with just the fresh thyme.  All you need to do is substitute kosher salt and olive oil for the truffle oil and salt.

Mixing the fresh thyme with the truffle oil and truffle salt really takes this simple easy dinner to something crazy spectacular!

I know that these are expensive ingredients, but they are both pantry staples for me. I have found that if you invest in a few of the “nicer” and more expensive pantry items, you end up saving money in the long run. It is easier (and in most cases tastier) to “eat out” at home. If you have a few of the luxury pantry items it is really easy to elevate a simple dish to something you would order in a restaurant.

Enjoy!

Mom

Fresh Thyme and Truffle Noodles

Tender rustic-cut noodles flavored with fresh thyme and savory truffle oil. The combination of the thyme and truffle elevate a simple quick dinner to something spectacular.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 4 minutes mins

Total Time 2 hours hrs 34 minutes mins

Course Main Dish, Pasta

Cuisine American, Canadian, Italian

Ingredients

  

• 2 cups flour
• 3 whole large eggs
• 1/2 tsp black truffle Salt
• 1 Tbsp white truffle oil
• 1 tsp fresh thyme finely minced

Instructions

 

• Gather your ingredients.
  
• If you have a mixer this could not be easier!
  
• Add all ingredients to the mixer, EXCEPT the fresh thyme
  
• Mix with the dough hook. The dough will be crumbly and sandy looking
  
• Dump the dough out onto the counter. Firmly press all the crumbly bits together.
  
• Either put dough into a bag or tightly cover with plastic wrap. Set it in the refrigerator for at least 2 hours. This is an important step. It helps the dough come together and makes it much easier to roll out.
  
• Remove from refrigerator and divide dough into 4 equal parts. Cover the dough you are not using.
  
• Roll out into a flat disk on a lightly floured surface.
  
• Starting with the largest setting on a pasta roller, roll out the dough. Roll it a couple of times on '0', folding it over on itself each time. Move up to '1' and roll a couple more times. Each step up will make your dough thinner.
  
• If you are adding herbs to your dough add them after you have run it through on '0' a couple of times. Sprinkle the herbs over the dough.
  
• Fold the dough over the herbs. Make sure you press firmly to make sure the herbs stay put in between the two layers.
  
• Start rolling again, setting the roller thinner and thinner.
  
• We like our noodles fairly thin so I always go up to 6 or 7 on my pasta roller.
  
• Lay the flat rolled pasta on a floured surface.
  
• For this dish I wanted rustic-cut noodles, so I used a knife and cut them wide and short.
  
• Separate the noodles and allow to dry a little bit on the counter.
  
• In salted boiling water, add the noodles. They will need about 4 minutes. This will depend on how thick your noodles are so check one before you remove from the water.
  
• Serve with Parmesan cheese, fresh cracked black pepper and a drizzle of truffle oil.