While the dough is resting prepare the truffle mushroom filling. On a sheet of pasta add one teaspoon of the truffle mushroom filling from the centre edge. Remove the mushroom mixture from the heat and allow it to cool for 5 minutes. Place a medium sauté pan on medium heat and fresh white alba truffles add the olive oil. Stir the shallots into the pan and smooth black truffles cook for five minutes, until softened and black summer truffles translucent. Place a big sauté pan on a medium heat and add the heavy cream.
Benvenuto!
