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🍽️ Egg ribbon noodles with white truffle

411 kcal · 30 min · 4 servings

Ingredients

• 300 g semolina
• 3 eggs
• 2 tbsp olive oil
• salt
• 3 garlic cloves
• 1 tbsp spelt whole wheat flour (for the work surface)
• 2 tbsp truffle oil
• 10 g white truffle

Instructions

1. 1. Put the semolina, eggs, oil, and a pinch of salt into a bowl.
2. 2. Stir the ingredients well with a cooking spoon.
3. 3. Knead the mixture quickly with your hands into a soft dough.
4. 4. Shape the dough into a ball.
5. 5. If the dough seems too dry, add a little cold water.
6. 6. Place the dough in the refrigerator for 20 minutes.
7. 7. Peel the garlic.
8. 8. Chop the garlic finely.
9. 9. Dust a work surface with flour.
10. 10. Roll the dough thinly on the floured surface.
11. 11. Fold the dough.
12. 12. Roll the dough out again.
13. 13. Fold the dough again.
14. 14. Repeat the rolling and folding process three times in total.
15. 15. Roll the dough thinly in the final step.
16. 16. Dust the dough with flour.
17. 17. Gently shape the dough into a roll.
18. 18. Cut the roll into 1 cm wide strips.
19. 19. Bring salted water to a boil in a pot.
20. 20. Cook the ribbon noodles for 2 to 4 minutes over medium heat until al dente.
21. 21. Put the truffle oil in a hot pan.
22. 22. Sauté the garlic in the truffle oil until translucent.
23. 23. Add the drained noodles to the pan.
24. 24. Toss the noodles briefly.
25. 25. Serve the noodles on pre-warmed plates.
26. 26. Garnish with freshly grated truffle.

Nutrition per serving

• kcal: 411
• Protein: 14 g · Fett/Fat: 15 g · Carbs: 56 g