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1
Mound the flour on a work surface and make a wide well. Add all 30 egg yolks. Work from the centre outward, incorporating the flour gradually until a rough dough forms. Knead firmly for 10–12 minutes until the dough is smooth, supple, and no longer sticky. The dough is ready when it springs back slowly under a pressed thumb.
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2
Wrap the dough tightly and rest at room temperature for a minimum of 1 hour. The gluten must fully relax; dough that resists the rolling pin has not rested long enough.
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3
Divide the dough into manageable portions. Roll each portion through a pasta machine, reducing the setting progressively to the thinnest possible pass — the sheet should be transparent when held to the light yet remain intact. This is the step where the dish lives or dies: a sheet too thick will make the ribbons doughy and overwhelm the truffle; a sheet torn through will not hold.
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4
Flour the sheet lightly and fold loosely. Using a sharp knife, cut into ribbons of no more than 2 mm width. Shake out the ribbons and allow them to rest briefly on a floured surface.
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5
Bring a large pot of water to a rolling boil. Salt lightly — the truffle must not be overwhelmed. Cook the tajarin for 60–90 seconds. They are ready when they float and yield with the faintest resistance to the tooth.
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6
While the pasta cooks, melt the butter in a wide pan over medium heat and continue until it turns golden and smells of toasted hazelnuts — noisette stage. Remove from heat. Drain the tajarin slightly wet and transfer directly to the butter pan. Toss to coat; the pasta should be glossy and unctuous, not pooled in excess butter.
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7
Plate immediately. Carry the plated pasta to the table and shave the white Alba truffle directly over each portion using a mandoline-style truffle slicer. The truffle is never introduced to heat: the warmth of the pasta alone is sufficient to release its volatile aroma. The dish is ready when the perfume rises visibly from the plate.