Truffle fazzoletti with shrimps and tomato sauce

Ingredients for 4 servings:

• 300 g flour, pasta flour or
• 150 g wheat flour
• 150 g semolina (durum wheat semolina)
• 3 m.-sized eggs
• 3 egg yolks
• 1 tbsp olive oil
• ½ tsp salt
• 1 pinch(s) nutmeg, freshly grated
• 1 piece(s) truffle, approx. 25g
• 400 g king prawns, without head and shell
• 50 g shallot(s)
• 500 g tomato(s), alternatively from the can
• 80 g butter
• Salt and pepper, from the mill
• 20 g truffles
• 40 g butter
• Sea salt
• Pepper, from the mill

Instructions

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

The highlight are the truffle slices in the dough layers

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 it in. Knead with your hands until smooth, shape into a ball, and wrap in cling film and let it rest for 1 hour. In the meantime, carefully clean the truffles with a brush. Only wash briefly under running water if necessary. For the pasta, shave into very thin, fine slices. Roll out the dough for the fazzoletti using a pasta machine into sheets about 5 mm thick. Line half of the sheet with truffle slices, making sure there are two rows of truffle slices next to each other. Place the second sheet of dough on top and roll over it with a rolling pin so that the sheets are firmly connected. Set the wheel on the pasta machine back two notches and put the sheet of dough through the machine again. Then cut the pasta sheet crosswise into strips, ensuring that there are two truffle slices in each. Now cut the strips in half, centered between the truffle slices. Run the individual squares through the machine twice more, making each time thinner. The final squares should have an edge length of approximately 10 cm. Spread the fazzoletti on a floured work surface and let it dry. For the filling, peel and finely dice the shallots. Sauté in a little olive oil, add the tomatoes, and make a tomato sauce to your taste. It can be a bit spicy. Heat the butter in a pan and quickly fry the prawns on both sides. Season with salt and pepper. Cook the fazzoletti in salted water for 3 minutes until al dente, remove, and drain. Place a truffle fazzoletti in a deep dish, top with a little tomato sauce and a few prawns, place the second pasta sheet on top, and cover with more tomatoes and prawns, reserving some for garnish. Finally, cover with a third pasta sheet. For the garnish, thinly slice the truffles. Melt some butter in a pan and briefly fry the truffle slices. Season with salt and pepper. Serve on top of the pasta with the remaining tomato sauce and shrimp.