Hand Cut Pappardelle with Pomodoro and Truffles

Directions 📝

Prep

1. Fill the large pot with water and bring to a boil.
2. Combine 00 flour and semolina in the mixing bowl, stir together.
3. Remove ½ cup of mix for “bench flour”.
4. Lay flour and semolina mix on a large cutting board or counter top, make a well in the center.
5. Add the eggs, egg yolks, 1 tsp olive oil into the well.
6. Whisk with a fork to combine.Incorporate the egg mixture into the flour mixture using your finger.
7. Form into a shaggy dough and begin kneading. Knead for approximately 5-8 minutes.
8. Cover the dough with plastic wrap and set aside to rest.
9. Finely chop the shallot and fennel.

To Cook

1. Sweat the shallot and fennel in ¼ olive oil over medium-low heat in the large saucepan.
2. Add all of the crushed tomato, reduce to a simmer, cook for 5 minutes.
3. Add the cream and bring to a boil, season with Balinese Truffle Salt. Set aside.
4. Roll out and cut the pasta.
5. Lightly season the pot of water, cook the pasta for 1-2 minutes. Drain and reserve ½ cup of cooking liquid.
6. Combine cooked pasta and the reserved cooking liquid with the sauce. Add Truffle Carpaccio.
7. Toss to combine. Season with Balinese Truffle Salt, shave parmesan over top, and enjoy!