Truffle Recipes - Truffle Carpaccio and Fettuccine Alfredo
Break out that pasta maker you never use and try this super delicious Truffle Fettuccine recipe with our amazing Black Truffle Carpaccio from Elle Esse. This recipe is perfect for a chilly weekend dinner with a special guest!
Enjoy!
(serves 2 main course or 4 first course)
Ingredients
| Semolina Flour Eggs Olive Oil Warm Water Butter Parmesan Reggiano Cheese Elle Esse Black Truffle Carpaccio | 1 cup 1 each 1 tsp. 2 Tbsp. (+ more if needed) 1/4 cup 1/4 cup (grated) 4 tsp. (rounded) |
Instructions
- In a large mixing bowl, pour in the flour, then make a well in the flour and add the eggs, olive oil and 2 Tbsp warm water.
- Mix together with your hands and form a ball – add more water if necessary, one Tbsp at a time.
- Once you have a nice ball of pasta formed, take it out of the bowl and knead it on your counter – you should not need more semolina flour on the counter due to the oil, but if it is sticky, dust the counter lightly before kneading.
- Knead the pasta until it is “elastic” meaning that when you lightly press your finger into the dough ball it will gently spring back.
- Once it does, your pasta is ready to be shaped.
- Shape & cut the pasta as desired.
- Long pasta shapes are best cooked and eaten right away, rolled pasta shapes may be dried and cooked later.
- Fresh pasta only takes 3-5 minutes to cook, make sure your sauce is ready before you cook it.
- Cook in a large pot of salted water (not quite as salty as the ocean) and once tender, drain and toss together with butter & Parmesan cheese then top with Truffle Carpaccio and serve immediately.
