Homemade Fettuccine with Fresh Truffle Recipe

Both white and black truffles are indigenous to Europe, and Italy has some of the most prized of these genus Tuber delicacies. 

The prestigious white truffles are generally found in Piedmont, Emilia Romagna and even Molise and Abruzzo. Black truffles, which are still quite precious though commonly more diffused, can be found in Tuscany, Liguria, Piedmont, Lombardy, Veneto, Emilia Romagna and Umbria.

Truffles are popular in Tuscan cuisine. They are best when prepared simply and served with a fine wine. The most typical recipe to bring out the pungent, earthy flavors of this food is homemade fettuccine with fresh truffle.

Making homemade fettucine takes patience and a willingness to let the flour and egg combination do its job. You'll also need to get your hands dirty.

Homemade Fettuccine with Fresh Truffle Ingredients

Start on a clean, non-porous surface such as a countertop. Dry mix 2 cups all-purpose flour and 2 cups semolina flour with 1 pinch of salt for flavor. Mound this flour mixture and make a well in the center. Crack 6 eggs into the well and add 2 tablespoons of extra virgin olive oil. As you beat the eggs gently, incorporate the dry flour into the egg mixture. When the mixture becomes too stiff to stir, knead it with your hands

 

If you find the dough is too sticky to knead, dust the ball with semolina flour and keep working it for 8 to 12 minutes. This activates the protein in the flour and gives it strength so you can roll out the dough and cut it. If it's too wet, it will stick when you try to cut it.

Break the dough into tennis-ball sized portions, wrap it in plastic and let it sit for an hour. Dust your work surface with a bit more flour, roll out the pasta dough and cut it in even strips. Cook the pasta in boiling salted water for no more than 8 minutes, toss with your favorite sauce or a bit of good olive oil and serve.

 

If you're lucky enough to find fresh truffles to add to your pasta, carefully review the truffle for any dirt that may have been left on in the harvesting process. Do not rinse the truffle, but wipe it gently with a paper towel and remove any debris from the uneven surface with a toothpick.

Do not cook the truffle, but shave or grate it and sprinkle these shavings over the hot pasta just before you serve the dish. The truffle will warm on top of the pasta and release the amazing fragrance to delight your diners.

Wine Pairing: Rosso di Montalcino