Laminating Truffle into Pasta Dough

Most home cooks lean on truffle shavings or truffle oil only at the end of a dish. The richer move - and Philip Tessier's signature on this stroganoff - is to laminate truffle directly into the pasta dough itself, so every bite of the wrapper carries the truffle's earthy perfume rather than reading it as a surface garnish. Good-quality jarred black truffle paste, worked into the dough with the eggs and oil at the well stage, gives you concentrated, evenly distributed truffle flavour without the cost or fragility of grating fresh truffle into the sheet. The dough will turn dark and visibly flecked. Crucially, this is additive, not substitutive: shaving fresh truffle over the finished plate still delivers the perfumed top-note that fresh truffle uniquely provides, and the combination of paste in the dough plus fresh truffle on top is more than the sum of either alone.