The second in a series of cooking videos from Threefold Cafe's chef Anthony LoPinto. Here he makes fresh fettuccine with truffles.

RECIPE

For Fettuccine:
3 Cups All Purpose Flour
3 Eggs
1 Tbsp. Extra Virgin Olive Oil

For Sauce:
2 Truffles, Sliced
1 Shallot, Minced
1 tsp. Fresh Thyme
3 Tbsp. Truffle Butter
2 Tbsp. Whole Butter
Pasta Water as Needed
Salt & Pepper to Taste
Pecorino Cheese (Optional)

Cooking Tips:
- Once the pasta is fully kneaded, let it rest for at least 1 hour, up to overnight.
- Use as little flour as possible when rolling the dough to keep tender.

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