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🍝 Homemade Truffle Pasta for the Thermomix®

685 kcal · 30 min · 4 servings

Ingredients

• 40 g small fresh truffles (1 small fresh truffle)
• 600 g wheat flour
• 4 eggs
• 1 tbsp olive oil
• salt
• 500 g leek (1 stalk)
• 30 g butter (2 tbsp)
• 250 ml white wine (or vegetable broth)
• 300 ml soy cream (or cream)
• 200 ml truffle jus (1 can)
• pepper
• semolina (for the baking sheet)
• 100 g very aged Parmesan (aged 36 months or longer; 1 piece)

Instructions

1. 1. Clean the truffles if necessary using a soft brush.
2. 2. Cut off a small piece of truffle and place it in the mixing bowl.
3. 3. Let the truffle piece fall onto the running blades at speed 8.
4. 4. Add the flour to the mixing bowl.
5. 5. Add the eggs, olive oil, salt, and 4 tablespoons of water.
6. 6. Knead all ingredients with the lid closed for 2 minutes on the dough setting.
7. 7. Remove the dough from the bowl and place it on a floured work surface.
8. 8. Knead the dough vigorously by hand for 4 to 5 minutes.
9. 9. Shape the dough into a ball.
10. 10. Wrap the dough ball in cling film.
11. 11. Let the dough rest in the refrigerator for 1 hour.
12. 12. Clean the leek, wash it, and remove the green parts.
13. 13. Cut the white parts of the leek into 3 cm long pieces.
14. 14. Cut the leek pieces into very fine strips (julienne).
15. 15. Add the butter and the leek to the mixing bowl.
16. 16. Sauté the mixture for 3 minutes at 100 °C in reverse direction at speed 1.
17. 17. Pour in the white wine or broth.
18. 18. Reduce the liquid without the measuring cup for 8 minutes at Varoma in reverse direction at speed 1.
19. 19. Stir in the soy cream or cream and truffle juice for 10 seconds at speed 3.
20. 20. Season the sauce with salt and pepper.
21. 21. Reduce the sauce without the measuring cup for 10 minutes at Varoma in reverse direction at speed 1 until creamy.
22. 22. Divide the pasta dough into 6 equal pieces.
23. 23. Roll each piece of dough one by one twice through the roller of a pasta machine onto a floured surface.
24. 24. Pass the dough through the pasta machine roller again.
25. 25. Set the pasta machine to level 2 to roll the dough thin.
26. 26. Shape the dough into ribbon noodles using the cutting roller of the pasta machine.
27. 27. Dust a baking tray with semolina.
28. 28. Place the noodles on the baking tray to prevent them from sticking together.
29. 29. Bring plenty of salted water to a boil in a pot.
30. 30. Cook the pasta in it for 3 to 4 minutes until al dente.
31. 31. Bring the truffle sauce back to a boil for 5 minutes at 100 °C in reverse direction at speed 2.
32. 32. Lift the noodles out of the cooking water or drain them.
33. 33. Mix the noodles with the sauce.
34. 34. Divide the pasta among 8 plates.
35. 35. Shave fresh truffle and Parmesan directly over the portions.
36. 36. Serve the dish immediately.

Nutrition per serving

• kcal: 685
• Protein: 23 g · Fett/Fat: 38 g · Carbs: 62 g