Novice pasta makers should use the kitchen scale and be precise. This method results in great pasta from the first go and allows you to quickly learn how to use a sense of touch and intuition in the future.

Pick a wide bowl and sift the flour into it. Whisk in the salt to combine evenly.

Make a well in the middle and pour boiling water in. Using a fork, begin swirling the water, catching small amounts of flour on the edges of the well. Rotate the bowl at the same time. Continue doing this until there is no more flour left.

Switch to your hands and bring the dough together into a ball. Transfer to a clean (not floured) work surface.

To develop enough gluten, the dough needs to be kneaded for a minimum of 12 minutes, so set the timer and begin. Rotate the dough 1/4 of the circle clockwise, fold the top part over itself, and then press inward gently. If you press too hard, the opposite end of the dough will break, and the gluten strands will tear. Keep your fingers stretched out, making sure you are not gripping at the dough underneath.

Prepare a baking tray and liberally dust it with semolina flour. Begin pinching off small pieces of dough from the ball. Roll each of them between your palms or against the surface until they start resembling a small pencil, 5-6-cm- (1.5-2-in-) long, a bit thinner than your pinky finger. Taper them at the ends. Arrange the pljukanci on the tray.

Bring water to a boil, then add salt generously (about 1 tbsp). Cook for 13-15 minutes.

Melt butter in a heavy-bottomed pan. Add cooking cream, season with salt and pepper and bring to a light simmer. Stir in the tartufata sauce and combine to get a silky-smooth texture. Remove from heat.

Add cooked pasta and stir to combine. Dish out into separate plates. Cut wafer-thin slivers of the black truffle and arrange them on top of the pasta.

Sprinkle with Parmesan if you wish and eat warm.