Fettuccine with truffle

Ingredients for 4 servings:

• 300 g flour, double-purpose pasta flour type 00 or
• 150 g wheat flour
• 150 g semolina (durum wheat semolina)
• 2 eggs
• 4 egg yolks
• ½ tsp salt
• 1 tbsp olive oil
• Water, as needed
• ½ liter cream
• 2 red chili peppers
• 1 tsp oil (truffle oil)
• Salt and pepper, from the mill
• 50 g truffles
• some Parmesan, freshly grated
• some butter, for the truffles

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

For the pasta, place the flour on a work surface and make a well in the center. Add the eggs, egg yolks, oil, and salt. Mix with a fork, incorporating the flour from the edges. If the dough is starting to get too stiff, add 1 tablespoon of water and mix in. Knead with your hands until smooth, shape into a ball, and wrap in cling film and let rest for 1 hour. Roll out the dough with a pasta machine to the desired thickness and cut into 3mm-wide fettuccine using the appropriate attachment. Let the pasta dry briefly on a pasta rack. Remove the seeds and membranes from the red chilies and cut into fine strips. Place the cream in a saucepan and simmer until reduced by half. Reduce the heat and stir in the chili strips and truffle oil. Season the sauce with salt and pepper. Clean the truffles with a brush. If necessary, wash briefly under running water. Dry thoroughly and slice very thinly. Heat some butter in a small pan and toss the truffle slices. Cook the fettuccine in boiling salted water until al dente. Drain and divide among deep plates. Garnish with the sauce and truffle slices. Serve sprinkled with Parmesan cheese.