We recently spent some time exploring Opatija, Croatia, a lovely seaside town in Croatia’s Istrian Peninsula.  This part of Croatia is well known for its truffles and we indulged in tons of truffle dishes while we were there.  In honor of this trip and the wonderful truffles we had, we’re going to make some homemade truffle pasta today. Check out or video below to see how to make your own fresh pasta with a delicious mushroom and black truffle sauce at home!

Ingredients

Pasta

• 2 cups 00 flour (can substitute all purpose flour)
• 3 eggs
• Pinch salt
• ½ – 1 teaspoon olive oil

Sauce

• 1 Tablespoon butter
• 1 Tablespoon extra virgin olive oil
• ½ lb button mushrooms, sliced
• 1 teaspoon salt
• Jarred sliced black truffles (can also slice fresh ones)
• 1 cup Parmigiano Reggiano cheese
• Fresh chopped parsley for garnish

Method

1. Place your flour in a bowl and create a well in the middle of the flour.  Then, add your eggs into the well.  Add ½ a teaspoon of salt and ½ teaspoon of olive oil into the well.  Mix together with a stand mixer or fork until well combined, then knead for 5-10 minutes until you have a smooth ball of dough.

2. Cover and set the dough aside to rest for 30 minutes.

3. Divide your dough nto 4 equal pieces, take one to work with.  Cover and set the others aside.

4. Roll and cut your dough.  If using a KitchenAid, begin by doing your best to shape the dough into a rectangle and put it through the dough attachment at the widest setting. When it comes through, fold it into a rectangle and put it through again.  Keep some flour nearby and dust the dough if it is too sticky.  Repeat this a few times until you have somewhat smooth and even shape.  Then, adjust the attachment to one setting thinner, and run the pasta through at least twice, until it pretty easily slides through that setting.  Repeat this on the next few settings until you reach your desired thickness.  If you’re doing this by hand, you’ll just use a rolling pin to roll the dough out on a lightly floured surface to your desired thickness.

5. Once your dough is rolled out, switch the attachment to the pasta cutter.  Place the sheet of dough through the pasta cutter.  If you are doing this by hand, use a knife to cut the dough into noodles as evenly as possible.  Set the cut pasta aside while you repeat these steps with the rest of the dough.

6. Once all your pasta is cut, bring a pot of salted water to a boil and prepare the sauce.

7. Heat the butter and olive oil in a large pan on medium heat.

8. Add the mushrooms and sautee for about 5-7 minutes, until their liquid has evaporated, then turn down the heat.

9. While this is happening, grate about 1 cup of parmesano reggiano cheese.

10. Drop your fresh pasta in the boiling water and cook for 2 minutes, then remove it from the water and add it to the pan with the mushrooms.

11. Reserve ¼ cup of the pasta cooking water and add it to the pan along with ½ cup of the grated cheese and toss to combine.

12. Add in a few spoonfuls of the sliced truffles.
13. Garnish with some additional grated cheese and fresh parsley and enjoy!