How to Make Fettuccine With Black Truffle, from Grand Velas Los Cabos
Grand Velas Los Cabos features diverse cuisine and techniques from around the globe. At Lucca, Executive Chef Antonio La Monica of Salerno, Italy showcases a cultural collaboration of traditional Italian ingredients and techniques alongside what is available fresh in the destination. During the winter season, Lucca's gourmet menu of fresh Italian and Mediterranean cuisine is blessed with fresh winter black truffles from Italy. With the restaurant’s Fettuccine with Black Truffle, the black truffle gently complements the local extra virgin olive oil from Ensenada in the north of the Baja California Peninsula. Below, the resort shares its recipe to make at home.
FETTUCCINE AL TARTUFO NERO
1 ½ C Wheat flour 00
2/3 C Extra fine semolina durum
5 Whole eggs
1 ½ tsp Salt
½ oz Black truffle
1 clove Garlic
4 oz Butter, divided in 2 portions
2 T Extra virgin olive oil
To taste Fresh black pepper
To taste Parmigiano Reggiano
- **To make the pasta: Form a mountain with the flour and semolina. Use your finger to make a crater in the center. Break the eggs into the hole, add a pinch of salt, and beat with a fork. Begin to incorporate the dry ingredients, stirring constantly. Once the mixture takes the consistency of cream, use your hands to continue incorporating the dry ingredients. Once incorporated, knead for about 10-15 minutes. The mass will become smooth and elastic. Once you can press the dough with a finger, and it quickly recovers its shape, wrap it in cling film and let it rest in the refrigerator for at least 30 minutes. Dust your work space with flour and take a quarter of the dough and flatten it a bit with your hands. Pass the dough through a pasta roller machine, folding and passing again, closing the machine opening a bit with each turn, until you reach your required thickness. Pass the dough one more time through the machine with the fettuccine cutter and then refrigerate covered.
- To make the sauce: In a hot pan over medium heat, add half of the butter, the oil and the clove of garlic. Sauté. Add the truffle in the skillet and cook slightly.
- Cook the fresh pasta in boiling water for just a few minutes. Pour the pasta into the sauce and sauté with a little cooking water and the other half of butter. Serve with a grated fresh truffle, Parmigiano Reggiano, and fresh pepper.
** Though the resort makes its own pasta, you could substitute 1 lb. dry fettucine. Adjust cooking time in boiling water as needed.