Pasta with Cream Truffle Sauce and Fresh Mushrooms

• 1 cup flour, all-purpose *
• 1 teaspoon white pepper white
• 1 each eggs large
• 2 tablespoons water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cups stock chicken
• 2 tablespoons mushrooms button, chopped
• 1 cup cream heavy
• 2 tablespoons shallot puree
• 1/2 cup wine madeira
• 1 teaspoon peppercorns crushed
• 4 tablespoons truffles finely chopped
• 2 each bay leaves
• 1 x salt to taste
• 1 cup wine white
• 1 x black pepper to taste
• 4 tablespoons mushrooms cepes, sliced
• 4 tablespoons mushrooms chanterelle, sliced
• 4 tablespoons mushrooms shitake, sliced
• 1 tablespoon olive oil

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

flour, white pepper, eggs, water, salt, olive oil, butter, chicken, mushrooms button, cream heavy, shallot puree, wine madeira, peppercorns crushed, truffles, bay leaves, salt, wine white, black pepper, mushrooms, mushrooms chanterelle, mushrooms shitake, olive oil

Taken from recipeland.com/recipe/v/pasta-cream-truffle-sauce-fresh-47561 (may not work)