Fettuccine with a Black Truffle Cream Sauce by Chef Mollie Anderson
Pasta Dough:
2 Cups AP Flour, more if needed
1 T Salt
8 Large Egg Yolks
2 Large Whole Eggs
1 T Olive Oil
Black Truffle Cream Sauce:
3 T Butter
2 T minced shallot
1 teaspoon of chopped thyme
1 tsp mined garlic
1/2 cup of white wine
2 cups of heavy cream
Instructions for Pasta:
Working on a large clean work surface, pour the flour and salt into a pile. Using a fork, slowly make a large well into the center of the flour. Add all the eggs into the center of the well, then pour in the olive oil.
Slowly whisk the eggs together with the fork in the center of the well and gently add flour to the eggs mixture. When you have enough flour in the egg mixture you can start using your hands to incorporate it all together. The mixture will be very sticky at first, but eventually it will become less wet and will stop sticking to your hands.
The longer you kneed the dough the better the result will be. Kneeding the dough works the gluten and creates a chewier pasta.
Wrap the dough ball in plastic wrap and let rest in the refrigerator for at least 30 Minutes.
Using a pasta machine, roll out the dough to the third measurement on the pasta machine. Once you have all the dough rolled to 3, you can slice it into fettuccini.
Cook the pasta in a salted, boiling water for about 3 minutes. Drain, reserving some of the pasta water for the cream sauce.
Instructions for Sauce:
Melt butter into a sauté pan, add the garlic and shallot. Let them cook gently until the shallots are translucent.
Add the white wine and thyme, let reduce until almost evaporated.
Add the heavy cream, let the cream cook gently until it thickens and the flavors melt together. Julienne half of the truffle and add it to the cream sauce. Reserve the other half to shave over the pasta at the end.
Add the reserved pasta water to the cream sauce and then gently stir in the pasta to the sauce.
Swirl the pasta onto a large meat fork and plate. Shave the rest of the black truffle over the top. Garnish with Parmesan cheese if desired.
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Fettuccine with a Black Truffle Cream Sauce Recipe by Chef Mollie Ande | Crimson Gourmet
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