Truffle Fettuccine

Yield: 10 servings

Ingredients

 100g Semolina flour, fine
 400g Bread flour
 250g Eggs
 50g Egg yolks
 25g Chopped black truffle
 10ml Olive oil
 100g Chopped onion
 100ml Truffle oil
 500ml Cream
 50ml Dry white wine
 TT Salt and pepper
 20g Sliced truffle
 30ml Truffle oil

Cooking Method

  Sift semolina and bread flour together.
  Add mix flour to mixing machine with eggs, egg yolks, chopped black truffle, and olive oil then knead with dough hook until smooth and elastic.
  Sheet out the dough with pasta machine until 2.8 millimetres thick then cut with fettuccine cutter.
  Divide the noodle into 10 portions then set aside.
  Heat up truffle oil over medium heat until hot then add chopped onion.
  Cook onion until clear without coloring the onion.
  Add cream and white wine then cook over low heat until thicken up.
  Season with salt and pepper then take off the heat.
  Cook noodle in ample water until noodle float on top of water then add noodle to the sauce.
  Toss over high heat until the sauce and noodle mix well.
  Garnish with sliced truffle and dredge with truffle oil