Creamy Truffle Pasta with Homemade Fuži

Ingredients

• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 50g (1/2 cup) grated Parmesan cheese 50g (1/2 cup) grated Parmesan cheese
• 20g (0.7 oz) white Istrian truffles, finely grated 20g (0.7 oz) white Istrian truffles, finely grated
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Truffle oil, for drizzling Truffle oil, for drizzling

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it.
2. 2.
   Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 5 minutes until smooth and elastic.
3. 3.
   Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
4. 4.
   Roll out the dough on a floured surface until it is about 2mm thick. Cut the dough into small squares, approximately 2x2cm in size.
5. 5.
   Bring a large pot of salted water to a boil. Cook the fuži pasta for about 3-4 minutes or until al dente. Drain and set aside.
6. 6.
   In a separate saucepan, heat the heavy cream over medium heat until it starts to simmer.
7. 7.
   Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth.
8. 8.
   Add the finely grated white Istrian truffles to the sauce and stir well. Season with salt and pepper to taste.
9. 9.
   Add the cooked fuži pasta to the sauce and toss until well coated.
10. 10.
    Serve the creamy truffle pasta in individual bowls, garnished with fresh parsley and a drizzle of truffle oil.

Treat your ingredients with care...

• Homemade fuži pasta — Ensure that the dough is kneaded until smooth and elastic to achieve the perfect texture. Be careful not to roll the pasta too thin, as it may become too delicate and break during cooking.
• White Istrian truffles — Use a fine grater to grate the truffles, as this will release their aroma and flavor more effectively. If fresh truffles are not available, you can use truffle oil as a substitute, but the taste will be slightly different.

Tips & Tricks

• For an extra burst of flavor, sauté some garlic in olive oil before adding the heavy cream to the sauce.
• If you prefer a stronger truffle flavor, add a few drops of truffle oil to the sauce while it simmers.
• To make the dish more indulgent, sprinkle some crispy bacon or pancetta on top before serving.
• Serve the pasta immediately after tossing it in the sauce to ensure the creaminess is at its best.
• Pair this dish with a crisp white wine, such as a Chardonnay or Sauvignon Blanc, to complement the flavors of the truffles.

Serving advice

Serve the creamy truffle pasta as a main course, accompanied by a fresh green salad and crusty bread. It is best enjoyed hot, straight from the stove, to fully savor the creamy texture and aromatic truffle flavors.

Presentation advice

Present the creamy truffle pasta in individual bowls, garnished with a sprinkle of fresh parsley and a drizzle of truffle oil. The vibrant green parsley and the golden truffle oil will add visual appeal to the dish, making it even more enticing.