Instructions

1. To make fuzi pasta:
2. On a wooden surface, pour the flour and salt. Make a well in the middle, and break the eggs. Using a fork, beat the eggs. Add oil and water and slowly start kneading bringing the flour gradually to the middle. Knead till you get a smooth dough.
3. Using a long rolling pin, roll out the dough. Roll the dough around the pin, then make a pierce with a knife length wise, to get long stripes. Then cut the dough to small squares, around 5cm in diameter.
4. Roll around the toothpick and seal well. Let dry on the floured table for an hour.
5. In a heavy pot, bring water to boil. Add a pinch of salt and cook the pasta for 4 minutes. Drain and set aside.
6. For truffle sauce:
7. In a heavy pan, melt the butter and add pasta. Shake till pasta is coated with butter then add double cream. Cook till the cream thickens for a minute on low fire.
8. Add tartufata, salt, pepper and shake well to combine. Serve immediately with grated parmesan cheese.
9. For asparagus and truffle sauce:
10. Bring a water to a boil in a large pot. Add salt once the water boils and drop in the asparagus. Clean and cook them for 5 minutes. To clean asparagus, wash them under the running water and crack each one in the part where it naturally breaks. This way you will remove the woody hard part that is not chewable. Ideally, place the bottom part in the water first and add the top (flowers) for the remaining 2 minutes. Drain.
11. In a pan, heat the olive oil and fry the prosciutto shortly till it gets crispy. Remove from the pan.
12. Add the asparagus to the oil and shake the man sauteing it for another 5 minutes.
13. Pour in the heavy cream and cook for another 3 minutes till it starts thickening.
14. Bring back the prosciutto, add pepper and salt (if needed, try first!) and italian parsley.
15. Finally add pasta and shake well to combine. Serve immediately.

• Servings : 4
• Recipe Type : AppetizerMain dish