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1
Mound the flour on a clean board. Make a well in the centre and add the egg yolks. Work inward with a fork, then knead by hand until the dough is smooth, supple, and not at all sticky — this takes 8–10 minutes of sustained pressure. Wrap and rest at room temperature for at least 30 minutes. The dough is ready when it springs back slowly but completely when pressed with a fingertip.
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2
Divide the dough into manageable portions. Pass each through the pasta machine, reducing the setting progressively until the finest or second-finest setting (8 of 9 or equivalent) is reached. The sheet should be almost translucent when held to the light. This is where the dish lives or dies: a sheet rolled too thick produces a heavy pasta whose mass overwhelms the truffle rather than carrying it; only paper-thin tajarin can serve as the clean stage the truffle demands.
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3
Flour the sheets lightly, fold loosely, and cut into the finest possible strips — tajarin is narrower than tagliatelle, closer to 2 mm. Shake the cut pasta free and let it rest in loose nests on a floured tray. The strands should be dry to the touch on the surface but still pliable, not brittle.
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4
Place serving bowls in a hot oven for 5 minutes immediately before service. Bring a large pot of well-salted water to a rolling boil. Place butter in a wide, low pan and heat until it turns a deep golden hazel and smells of toasted hazelnuts — browned butter, not burnt.
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5
Drop the tajarin into the boiling water. Fresh pasta at this thickness cooks in 60–90 seconds. Reserve one tablespoon of cooking water per portion before draining. Lift the pasta directly into the pan of browned butter over low heat, add the reserved starchy cooking water, and toss briefly until each strand is glossed and the emulsion holds. The pasta should look wet and unified, not greasy or pooled with separated butter.
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6
Transfer immediately to the warmed bowls. Carry the bowls and the whole truffle to the table. Using a mandoline truffle slicer, shave the truffle directly over the pasta in paper-thin sheets — 8–10 g per portion. A second shaving ('integrazione') may follow once the diner has taken the first forkful. The truffle must be shaved at the table; if it is shaved in the kitchen and carried through, the aromatic compounds dissipate before the diner encounters them.