This handmade pasta with truffle cream sauce is a game changer for your dinner table. The rich, aromatic truffle sauce elevates this dish to gourmet status, while the homemade pasta adds a comforting, rustic touch. Perfect for impressing dinner guests or treating yourself to a special meal.
Flour: The base of your pasta, providing the structure. Use all-purpose flour for a perfect balance of chewiness and tenderness.
Eggs: These bind the dough together, adding richness and color.
Olive oil: A dash in the pasta dough keeps it supple and adds a hint of flavor.
Salt: Enhances the flavors in both the pasta and the sauce.
Heavy cream: The foundation of the sauce, lending a creamy and rich texture.
Truffle oil: Infuses the sauce with its distinctive, earthy aroma and flavor.
Parmesan cheese: Adds nuttiness and depth to the sauce.
Butter: Sautéing the garlic in butter adds a lovely, mellow base flavor to the sauce.
Garlic: Provides a subtle, aromatic warmth to the sauce.
Fresh parsley: Adds a pop of color and freshness to the finished dish.
This pasta pairs wonderfully with a crisp, green salad tossed in a light vinaigrette. For wine lovers, a glass of Chardonnay or Pinot Noir complements the truffle flavors beautifully. Consider serving with crusty bread to mop up any leftover sauce.
Start by making a mound with the flour on a clean surface, then create a well in the middle. Crack the eggs into this well and add the olive oil and salt. Using a fork, gently beat the eggs and gradually incorporate the flour from the edges of the well. Once it becomes too stiff to mix with a fork, use your hands to gather it into a dough.
Knead the dough for about 8-10 minutes until it's smooth and elastic. It should feel silky and bounce back a bit when you press it. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature. This resting period allows the gluten to relax, making it easier to roll out.
After the dough has rested, roll it out into thin sheets using a pasta machine or a rolling pin. If you're using a machine, start with the widest setting and gradually move to the thinner ones. For fettuccine, cut the sheets into long, thin strips. Dust the strips with a bit of flour to prevent sticking.
Bring a pot of salted water to a boil, add the pasta, and cook it for 3-4 minutes until al dente. Fresh pasta cooks quickly, so keep an eye on it!
While the pasta cooks, melt the butter in a skillet over medium heat. Add the minced garlic and sauté for about a minute, just until fragrant. Stir in the heavy cream and bring it to a gentle simmer. Add the truffle oil and Parmesan cheese, whisking until the sauce is smooth and well combined.
Season the sauce with salt and pepper according to your taste. Once the pasta is done, drain it and toss it in the skillet with the sauce, ensuring every strand is coated. Serve immediately, garnished with chopped fresh parsley.
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