Difficulty Level: Moderate
Total Time: 1.5 hours
Serving Size: 4-6 servings
Ingredients:
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 3 yolks
1 cup heavy cream
1/2 cup Parmigiano Reggiano, finely grated
1 tbsp. white truffle oil
Extra virgin olive oil to finish
Directions:
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the KitchenAid pasta roller attachment or Marcato Atlas pasta machine).
Cut the pasta sheets into 2 x 2 inch squares and shape the farfalle.
Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a saucepan and simmer for 4-5 minutes to thicken the sauce.
Remove from heat and whisk in the Parmigiano and truffle oil until smooth. Add more of each to taste.
Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente.
Strain and add to a sauté pan along with the white truffle sauce. Toss over low heat until combined.
Plate and top with more grated Parmigiano and finish with a drizzle of extra virgin olive oil.