Noodles:
300 g All-Purpose Flour
3 egg yolks
2 eggs
1 tsp salt
1 tbsp White Truffle hot sauce
Water (add to eggs and egg yolks to get 175 g)
Sauce:
8 oz. Pasta Noodles
1 tbsp Olive Oil
1 Red Bell Pepper, roasted, chopped
1 Shallot, chopped
2 Garlic cloves, minced
5 oz. Cremini Mushrooms, sliced
1/2 tbsp balsamic vinegar
1/2 cup Beef Broth (can also use chicken or vegetable)
7 oz. Truff Pomodoro Sauce (Tomato pasta sauce)
Fresh Parsley, chopped
Fresh Basil, chopped
1/2 tsp Herbs de Provence
1/4 tsp Crushed Red Pepper
Grated Parmesan
Salt and pepper to taste
Directions
Noodles
Add all ingredients to the bowl of a food processor, fitted with the blade attachment. Pulse for about 10 seconds, or until the mixture reaches a crumbly texture.
Remove the dough and form it into a ball with your hands, then knead dough on a lightly-floured cutting board for 10 minutes until it is smooth and elastic. (If the dough seems too dry, add an extra tablespoon of water.)
Form the dough into a ball, dust with flour, and wrap it tightly in plastic wrap. Let the dough rest at room temperature for at least 30 minutes. Use immediately or refrigerate for up to 1 day.
Roll out the pasta dough into your desired shape, either by hand or using a pasta maker. You can set the pasta out to dry for up to 2 hours.
Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1-3 minutes depending on the thickness of your pasta. Drain and use immediately.
Sauce:
In a large saute pan, heat the olive oil over high heat. Add the shallot; cook until light golden brown. Add the garlic, cook another minute, then add mushrooms and cook until most of the moisture evaporates.
Add balsamic vinegar, broth, pasta sauce, basil, parsley, and herbs. Season with salt and pepper to taste. Reduce heat to medium; cook until the consistency of a thick sauce.
Transfer the drained spaghetti to the skillet with the tomato sauce, toss until coated. If it seems too thick, add pasta water as needed to loosen.
Toss fresh pasta noodles in sauce and serve with Parmesan & basil. Enjoy!