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1
For the Pasta:
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2
Place your flour on a work space.
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3
Add the egg, olive oil, water, salt and pepper.
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4
Mix and roll the dough into a ball, then continue working by hand until smooth and consistent.
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5
Dust the dough lightly with flour.
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6
Run the dough through a pasta machine to form noodles.
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7
Dust with flour and reserve.
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8
For the Sauce:
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9
Melt the butter in a saute pan.
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10
Add the mushrooms, shallot puree, peppercorns, and bay leaves.
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11
Reduce the mixture over high heat for about 2 minutes.
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12
Add chicken stock and continue cooking over medium heat for 2 to 3 minutes.
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13
Add cream, bring the mixture to a boil, then reduce by one-third and make it a smooth consistency.
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14
Adjust the seasoning.
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15
In another saute pan, add Madeira wine to 3 tablespoons of truffles.
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16
Reduce over high heat for 2 to 3 minutes.
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17
Strain the cream sauce into the truffles and wine, then reduce it to a smooth consistency.
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18
To Assemble:
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19
Cook the pasta in plain boiling water, then drain.
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20
In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of chopped truffles, salt, and pepper.
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21
Add pasta to the saute pan.
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22
Add a little cream truffle sauce and heat.
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23
In another saute pan, saute 1 tablespoon sliced cepes, 1 tablespoon sliced shiitake and 1 tablespoon of sliced chanterelle mushrooms in 1 tablespoon of olive oil.
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24
Strain.
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25
To serve, ladle some of the sauce onto a serving plate, swirl pasta in the center and garnish with a quarter of the sauteed mushrooms.
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26
Top with chopped truffles.
