White Truffle Garganelli

Difficulty Level: Easy

Total Time: 2 hours

Serving Size: 2 servings

Ingredients:

• 1 cup '00' flour

• 1/3 cup semolina flour

• 2 whole eggs

• 3 egg yolks

• 1 cup heavy cream

• 1/2 cup Parmigiano Reggiano, finely grated

• 1 tbsp. white truffle oil

• Salt to taste

• Pasta water as needed

Directions:

1. Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.

2. Divide the rested dough into four pieces. Roll each into thin sheets (setting 6 on a Marcato Atlas or KitchenAid pasta roller).

3. Cut the pasta sheets into 1.25 inch square. Roll the squares over a garganelli comb or gnocchi board using a rod to shape the garganelli.

4. Bring a large pot of water to a boil.

5. Meanwhile, add the heavy cream to a large pan and simmer for 4-5 minutes to slightly reduce and thicken the sauce. Remove from heat and stir in the Parmigiano and white truffle oil. Add more of each to taste.

6. One the water is boiling, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.

7. Strain and add to a the pan with the truffle cream sauce. Toss over medium. Add pasta water as needed.

8. Plate and top with more Parmigiano.