Amazing Pasta with Cream Truffle Sauce & Fresh Mushrooms

Directions

For the Pasta:

Place your flour on a work space. Add the egg, olive oil, water, salt and pepper.

Mix and roll the dough into a ball, then continue working by hand until smooth and consistent. Dust the dough lightly with flour.

Run the dough through a pasta machine to form noodles. Dust with flour and reserve.

For the Sauce:

Melt the butter in a sauté pan. Add the mushrooms, shallot purée, peppercorns, and bay leaves. Reduce the mixture over high heat for about 2 minutes.

Add chicken stock and continue cooking over medium heat for 2 to 3 minutes. Add cream, bring the mixture to a boil, then reduce by one-third and make it a smooth consistency. Adjust the seasoning.

In another sauté pan, add Madeira wine to 3 tablespoons of truffles. Reduce over high heat for 2 to 3 minutes. Strain the cream sauce into the truffles and wine, then reduce it to a smooth consistency.

To Assemble:

Cook the pasta in plain boiling water, then drain.

In a sauté pan, heat 2 tablespoons of olive oil, 1 tablespoon of chopped truffles, salt, and pepper. Add pasta to the sauté pan. Add a little cream truffle sauce and heat.

In another sauté pan, sauté 1 tablespoon sliced cepes, 1 tablespoon sliced shiitake and 1 tablespoon of sliced chanterelle mushrooms in 1 tablespoon of olive oil. Strain.

To serve:

Ladle some of the sauce onto a serving plate, swirl pasta in the center and garnish with a quarter of the sautéed mushrooms. Top with chopped truffles.

Note:

The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours.