Pasta alla Norma
In the cookbook 'Globi's Italian Cuisine', star chef Gualtiero Marchesi tells how to make this...
Fettucine Alfredo with White Truffles
Nothing is more romantic than homemade pasta. Go on your dream date with this luxurious recipe.
For the pasta
| Ingredients (2 servings) | ||
|---|---|---|
| 4 | egg yolks, lightly beaten | |
| 100 | g | type '00' flour |
| 12 | ml | milk |
For the sauce
| Ingredients (2 servings) | ||
|---|---|---|
| 1 | white truffle (preferably fresh and stored in a cool place) | |
| 120 | ml | thick cream or crème fraîche |
| 20 | g | quality butter |
| 50 | g | good Parmesan cheese, freshly grated) |
| 1 | pinch(es) | freshly grated nutmeg |
| freshly ground black pepper | ||
- First prepare the pasta: mix the flour, egg yolks and milk in a large mixing bowl and knead until a firm, compact dough is formed, 10–15 minutes. (The dough will be very dry at first. Do not give up.)
- Bring the dough together into a ball, cover with cling film and leave to rest in the fridge for an hour.
- Using a pasta machine with the fettucine attachment, roll out on the pasta machine and cut into fettuccine.
- Melt the butter in a large pan and pour in 100ml of the cream. Bring to the boil briefly until it has thickened a little.
- Meanwhile, cook the pasta in a large pan of boiling salted water for about 90 seconds.
- Drain the pasta and add to the pan with the cream sauce. Toss well. Add the remaining cream, grated cheese, pepper and nutmeg and mix well.
- Serve in deep plates and, at the table, slice the truffle thickly over the top using a truffle slicer.
Tip:
White truffles are seasonal and are available from specialist suppliers. Search online for an Italian specialist supplier near you.
