Black Truffle Pasta Recipe – Ingredients (3 servings)
200 gr of flour
1/2 teaspoon of salt
5 egg yolks
1 tablespoon of olive oil
300 g mushrooms (champignons or mushrooms)
30 grams of black truffles
100 gr of butter
1 small white onion
1 pinch of salt
1 pinch of freshly ground pepper
Method of preparation
The cake is kneaded from a dough of flour, salt, egg yolk and oil. If that raw crust is way too sticky, add some flour. Knead balls from it, spread it in a transparent form and leave it to ferment at room temperature for at least an hour. The cake, divided into small pieces, is then spread in a little flour, after which it is cut into wide strips. The black truffles will be thinly sliced, as will the white onion.
Heat the butter and sauté thin slices of onion. Leave the flour pasta to boil for about 2-4 minutes in hot water, and meanwhile the mushroom slices are dipped in butter and fried, turning continuously from one side to the other. Season to taste with salt and pepper, then add them to the well-drained flour pasta. Fresh truffles are added at the end, but when the dish is still hot.