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🍝 Homemade Truffle Pasta

500 kcal · 30 min · 4 servings

Ingredients

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

Instructions

1. 1. Clean the truffles if necessary using a soft brush.
2. 2. Cut off a small piece of the truffle and chop it finely.
3. 3. Place the chopped truffle piece and the flour into a bowl.
4. 4. Add the eggs, olive oil, salt, and 2 tablespoons of water.
5. 5. Mix the ingredients using the dough hooks of a hand mixer until they combine.
6. 6. Place the dough on a work surface dusted with flour.
7. 7. Knead the dough vigorously by hand for 4 to 5 minutes.
8. 8. Shape the dough into a ball.
9. 9. Wrap the dough ball in plastic wrap.
10. 10. Store the dough in the refrigerator for 1 hour.
11. 11. Clean and wash the leek.
12. 12. Remove the green parts of the leek.
13. 13. Cut the white parts of the leek into 3 cm long pieces.
14. 14. Cut the leek pieces into very thin strips (julienne).
15. 15. Heat the butter in a pot.
16. 16. Sweat the leek in the butter over low heat.
17. 17. Pour in white wine or broth.
18. 18. Allow the liquid to reduce completely.
19. 19. Stir in the soy cream and truffle juice.
20. 20. Reduce the sauce until creamy over medium heat.
21. 21. Season the sauce with salt and pepper.
22. 22. Set the sauce aside.
23. 23. Divide the pasta dough into three equal parts.
24. 24. Take one piece of dough and roll it through the rollers of a pasta machine twice.
25. 25. Place the dough on a floured surface.
26. 26. Pass the dough through the rollers of the pasta machine again.
27. 27. Set the pasta machine to level 2 to roll the dough thin.
28. 28. Cut the dough into ribbon noodles using the machine's cutting attachment.
29. 29. Alternatively, cut the dough into wide noodles using a pizza cutter.
30. 30. Dust a baking sheet with semolina.
31. 31. Place the noodles on the baking sheet to prevent them from sticking together.
32. 32. Bring plenty of salted water to a boil in a pot.
33. 33. Cook the pasta in the water for 3 to 4 minutes until al dente.
34. 34. Bring the truffle sauce back to a boil.
35. 35. Lift the noodles out of the cooking water or drain them.
36. 36. Toss the noodles with the sauce.
37. 37. Divide the pasta among 4 plates.
38. 38. Shave fresh truffle directly over the pasta.
39. 39. Shave Parmesan directly over the pasta.
40. 40. Serve the dish immediately.

Nutrition per serving

• kcal: 500
• Protein: 17 g · Fett/Fat: 20 g · Carbs: 59 g