Homemade Truffle Pasta

Ingredients

• 20 g small fresh truffles (1 small fresh truffle)
• 300 g wheat flour
• 2 Eggs
• 1 tbsp Olive Oil
• Salt
• 250 g leeks (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 older; 1 piece)

Instructions

1. 1.

   Clean the truffles if necessary with a soft brush. Cut off a small piece, finely chop it and add it to the flour in a bowl.

2. 2.

   Add eggs, olive oil, salt and 2 tbsp water.

3. 3.

   Knead everything with the dough hooks of a hand mixer until the dough ingredients combine.

4. 4.

   Place the dough on a floured work surface and knead vigorously with your hands for 4–5 minutes, shaping it into a ball. Wrap the dough ball in plastic wrap and refrigerate for 1 hour.

5. 5.

   Meanwhile clean, wash, and remove the green parts of the leeks. Cut the white parts first into 3 cm pieces, then into very thin julienne strips.

6. 6.

   Heat butter in a pot and sauté the leeks over low heat.

7. 7.

   Add white wine or broth and let it reduce completely.

8. 8.

   Stir in soy cream and truffle juice. Simmer until creamy on medium heat. Season with salt and pepper and set aside.

9. 9.

   Divide the pasta dough into thirds. Roll each piece twice through a pasta machine roller onto a floured surface. Pass the dough again through the roller to a thickness of up to setting 2.

10. 10.

    Then shape the dough into wide noodles using the cutter wheel or divide with a dough guide. Sprinkle a baking sheet with semolina and lay the noodles on it so they don’t stick together.

11. 11.

    Bring plenty of salted water to a boil in a pot. Cook the pasta for 3–4 minutes until al dente.

12. 12.

    Reheat the truffle sauce. Lift or drain the noodles from the cooking water and mix them with the sauce. Divide onto four plates. Sprinkle truffles and Parmesan directly on top and serve.