Set up a mound with flour, using your hand create a hole in the middle to add the eggs and the Maille mustard with Black Truffle & Chablis White Wine

Start mixing the ingredients with your hands, gradually adding the flour from the outside borders. Knead dough until firm. Put it to rest for at least 1 hour in the fridge.

Sprinkle your work station with a bit flour and roll out the dough with a rolling pin or a pasta machine, until it’s approximately 1,5 mm deep. Roll it over then use a knife to cut it into 1 cm deep stripes to get tagliatelle.

Cook the tagliatelle in salted boiling water for a couple of minutes, keeping them “al dente”.

Meanwhile melt the butter in a pan, add the garlic cloves and the thyme. Then, add a ladle of the water your boiled the pasta in. Drain the pasta and add it to the saucepan, stir in the sauce for a minute. Turn off the heat and add the Parmesan cheese, the black pepper and some more thyme if you like. Plate the pasta and serve.