TRUFFLE PASTA Recipe
House Made Pasta, Truffle Cream Sauce, Roasted Mushrooms, Including Local Terra Firma Fungi Lions Mane, Chestnut and Pioppinos, fresh GUF Greens Arugula, Perfect Egg*, Baguette
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Ingredients
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Pasta and Sauce
Method
Preparation and Cooking
Make the Pasta
In a large mixing bowl, combine the flour and eggs. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Roll Out the Pasta
After resting, divide the dough into smaller pieces. Roll each piece out using a pasta machine or rolling pin until thin. Cut into desired shapes (fettuccine, tagliatelle, etc.).
Prepare the Truffle Cream Sauce
In a saucepan over medium heat, combine heavy cream and truffle oil. Bring to a simmer and let it reduce slightly. Stir in grated Parmesan and season with salt and pepper to taste. Remove from heat.
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook for 3-4 minutes until al dente. Drain and reserve some pasta water.
Combine Pasta and Sauce
In a large skillet, combine the cooked pasta with the truffle cream sauce. Add reserved pasta water as needed to reach desired consistency.
Prepare the Roasted Mushrooms
Preheat oven to 400°F (200°C). Toss mixed mushrooms (Lions Mane, Chestnut, Pioppino) with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until golden.
Serve with Baguette
Slice the baguette and serve alongside the truffle pasta for a complete meal.
