I like to make a thin pasta called tajarin, a regional specialty from Piedmonte, home of the Italian truffle. Tajarin is the local dialect for tagliatelle.
To magnify the earthiness of truffles, layer its flavour in this dish. Store your truffle in an airtight container with eggs in the fridge for 2-3 days. The truffle aroma will infuse the eggs through their porous shells. You can then use the eggs in the pasta dough and the truffle-infused egg yolks to finish the pasta dish.