Fettuccine Al Tartuffe

Yes truffle is an extravagance but this Fettuccine dish is one of the most simple to put together and super tasty! (Even without the truffle…..)


You will need:

150g Semola Flour

150g 00 Flour

4 Egg Yolks

1 Whole Egg

100g Grated Parmesan

25g Salted Butter

8 Fresh Sage Leaves

1 Nutmeg

Ground Black Pepper

Fresh Truffle


1. In a bowl combine the flours and make a small well in the middle. Drop in your eggs then using a fork start to  bring the flour in from the egdes. Once well combined get your hands in and begin to bring the dough together.
2. Tip out on to a clean surface and begin to knead the dough until completely smooth. Wrap with cling film then place in the fridge.

3. Take out the pasta dough and divide in 2. Sprinkle a clean surface with a good amount of Semola flour and roll out each piece until about 1 cm thick.

4. Put your pasta roller on the thickest setting and pass the pasta through making it a little thinner each tome. Dust the pasta lightly each time to prevent it from sticking. The pasta will be very long so cut in half before cutting in the fettuccine roller. Once done place on a tray and dust generously with Semola Flour.

5. In a deep sided frying pan add the butter and heat until it bubbles lightly. Add in the Sage and grate in 1/4 of a Nutmeg. Cook until the sage is crispy then turn off.

6. In a large pan of generously salted boiling water drop in your pasta and cook from 1 minute before draining (keep a little of the water) Drop with pasta in to the butter and add about 1/2 a ladle of the water. Add the Parmesan and stir. You’re looking for an emulsion that almost looks like single cream.

7. Serve in to bowls and grate over the fresh truffle some black pepper and a little extra Parmesan.



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