Homemade Truffle Pasta for Thermomix®

Ingredients

• 40 g small fresh truffles (1 small fresh truffle)
• 600 g wheat flour
• 4 eggs
• 1 tbsp Olive Oil
• Salt
• 500 g leeks (1 stalk)
• 30 g butter (2 tbsp)
• 250 ml white wine (or vegetable broth)
• 300 ml soy cream (or cream)
• 200 ml truffle jus (2 cans)
• Pepper
• semolina (for the baking sheet)
• 100 g very old parmesan (36 months or longer aged; 1 piece)

Instructions

1. 1.

   Clean the truffles if necessary with a soft brush. Cut a small piece of truffle and drop it into the mixing bowl on speed 8 to the running knife. Add flour.

2. 2.

   Add eggs, olive oil, salt and 4 tbsp water.

3. 3.

   Knead all ingredients for 2 min / dough stage with closed lid.

4. 4.

   Transfer dough onto a floured work surface and knead by hand for 4–5 minutes until elastic, shape into a ball. Wrap in cling film and refrigerate for 1 hour.

5. 5.

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

6. 6.

   Add butter and leeks to the mixing bowl, cook 3 min / 100 °C / counterclockwise / speed 1.

7. 7.

   Pour in white wine or broth and simmer without measuring cup for 8 min / Varoma / counterclockwise / speed 1 until reduced.

8. 8.

   Stir soy cream or cream and truffle juice for 10 sec / speed 3. Salt, pepper and reduce further for 10 min / Varoma / counterclockwise / speed 1 until creamy.

9. 9.

   Divide dough into 6 pieces. Roll each piece twice through the pasta machine rollers on a floured surface to thickness level 2.

10. 10.

    Shape into ribbon or wide noodles using the cutting roller or a dough cutter. Sprinkle baking sheet with semolina and lay noodles to prevent sticking.

11. 11.

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

12. 12.

    Reheat truffle sauce for 5 min / 100 °C / counterclockwise / speed 2. Remove or drain noodles, toss with sauce, divide onto 8 plates. Sprinkle truffles and parmesan on top and serve.