Fresh Fettuccini with Essence of Truffle
Fresh pasta is easier than you think! And uses less energy (fuel that is!)
Ingredients
- 3 Eggs
- 1 cup Flour
- 1 cup Semolina
- 2 tbsp Olive oil
- 2 tsp Truffle salt
- Dash or 2 Truffle oil
Instructions
- Place the flour in a bowl. Beat the eggs and olive oil in a separate bowl and add to the flour. Mix with a spoon, then with your hands, then turn the dough out onto a pastry board and knead for 10-15 minutes. Wrap in plastic wrap and refrigerate for at least one hour.
- Cut the pasta dough in smaller pieces, like quarters of fifths, to make it easier to roll out. The dough is fairly stiff. Roll out one piece of the dough onto a floured pastry board to about 1/8" thick and as long as you want the pasta noodles to be. Continue that with the other pieces of dough.Make sure the pasta sheets are well floured. Starting with the long end, fold over once, then fold over again. With a very sharp knife, cut the pasta into strips, unfold and let dry. An easy place to let them dry is a cooling rack if you have one on board.
- Set a large pot of slightly salted water to boil. Once boiling, slip in the fresh pasta. Let simmer/boil until al dente, about 5 minutes.
- Serve with EVOO, pressed garlic, fresh herbs and maybe a little grated parmesan. Or a light, fresh tomato-basil sauce.