Egg noodles with white truffle

Ingredients

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

Instructions

1. 1.

   Put semolina flour, eggs, oil and a pinch of salt in a bowl. Stir all ingredients with a cooking spoon. Quickly knead the dough by hand into a smooth ball. If the dough is too dry add a little cold water. Refrigerate the dough for 20 minutes.

2. 2.

   Meanwhile peel and finely chop the garlic. Roll out the dough thinly on a floured work surface. Fold the dough, roll again and fold once more. Repeat this process three times. Roll out thinly again and dust with flour. Shape the dough into a light roll. Cut the roll into 1 cm wide rings.

3. 3.

   Bring salted water to a boil in a pot and cook the noodle rings over medium heat for 2–4 minutes until al dente. Sauté the garlic in a hot pan with truffle oil until translucent, add the drained noodles, toss briefly, and serve on preheated plates. Garnish with freshly grated truffle before serving.