Break out that pasta maker you never use and try this super delicious Truffle Fettuccine recipe with our amazing Elle Esse Truffle Carpaccio. This recipe is perfect for a chilly weekend dinner with a special guest!
(serves 2 main course or 4 first course)
Parmesan Reggiano Cheese
Elle Esse Truffle Carpaccio
2 Tbsp. (+ more if needed)
1/4 cup (grated)
4 tsp. (rounded)
- 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.