7 oz flour
8 egg yolks
1 tbsp extra virgin olive oil
Water, if needed
7 fl oz brown stock
1 knob of butter
2.8 oz Parmigiano Reggiano, grated
1 black truffle
Prepare the dough with flour, egg yolks and extra virgin olive oil. Knead the dough then wrap in clear film for at least 20 minutes and let rest. Roll the dough using a rolling pin or a pasta machine. Cut the flat sheet of dough into the shape of Fettuccine less than 1/2” wide.
In a large pan, heat up the brown stock with a knob of butter over moderate heat. Season with salt and pepper. To taste, drizzle with nutmeg.
Cook the Fettuccine in abundant slightly salted water. Blend in the pan with the meat sauce and half of the Parmigiano Reggiano cheese.
Plate and top with slices of the truffle and slivers of cheese and serve immediately.
It was a practice of ancient courts to add grated cheese to fresh pasta dough, to give it a more decisive taste. You can add 2.5 tbsp of finely grated Parmigiano Reggiano cheese to the pasta dough. Keep the Fettuccine in a cool place and consume in a day to better enjoy the taste and aroma of the Parmesan cheese.