Homemade Truffle Pasta
With a total of 13 vitamins, 7 minerals, 6 trace elements, and 20 amino acids, truffles really have it all. This recipe is especially rich in vitamin D, and the Parmesan cheese provides a powerful dose of protein and bone-strengthening calcium.
You can use good quality, ready made ribbon noodles if you're low on time.
(Percentage of daily recommendation)
| Calorie | 500 cal. | (24 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 0 mg | (0 %) | ||
| Calcium | 0 mg | (0 %) | ||
| Magnesium | 0 mg | (0 %) | ||
| Iron | 0 mg | (0 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 small fresh Truffle (about .75 oz)
- 11 ozs Pastry flour
- 2 eggs
- 1 Tbsp olive oil
- salt
- 1 stalk Leeks
- 1 Tbsp butter
- ½ cup white wine (or vegetable broth)
- ¾ cup Soy creamer (or heavy whipping cream)
- 1 can Truffle juice (about 3.5 oz)
- peppers
- Semolina flour (for baking sheet)
- 1 pc aged Parmesan
Preparation steps
If necessary, clean the truffle with a soft brush. Cut a small piece of truffle, chop finely and combine with flour in a bowl.
Add eggs, olive oil and 2 tablespoons water to bowl. Season with salt.
Using the dough hook of a hand mixer, beat until the mixture comes together to form a dough.
Turn out dough onto a floured work surface and knead with your hands for 4-5 minutes to form a ball. Wrap dough in plastic wrap and refrigerate for 1 hour.
Meanwhile, cut white part only of leek into approximately 1-inch pieces, then into very thin strips (julienne). Rinse well and drain.
Melt the butter in a pot and sauté the leek over low heat.
Add white wine to pot and bring to a boil.
Stir soy creamer and truffle juice into leek mixture. Bring to a boil and cook until creamy. Season with salt and pepper, remove from heat and set aside.
Divide pasta dough into thirds. Working with one piece at a time, roll dough 2 times through a pasta machine fitted with a flat roller, dusting dough and machine with flour as needed. Roll out one more time on thinner setting.
Fit pasta machine with tagliatelle setting and cut dough into strands. Place on a baking sheet sprinkled with semolina flour, tokeep the noodles from sticking together.
Cook the pasta in a pot of boiling salted water until al dente, 3-4 minutes.
Boil the truffle sauce again. Drain pasta, then toss with the truffle saue. Divide among 4 plates. Shave remaining truffle and Parmesan directly onto pasta and serve.