Tajarin with truffle

Sift the 00 flour onto a clean work surface and form a mound. Create a large well in the center of the flour.

Pour the egg yolks, whole egg, and 2 grams of fine sea salt into the well. Using a fork, gently whisk the eggs, gradually incorporating the flour from the inner edge of the well.

Once a shaggy dough forms, begin kneading by hand for 10-15 minutes until the dough is smooth, elastic, and no longer sticky. Wrap the dough tightly in plastic film and let it rest at room temperature for at least 30 minutes.