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noodles with melted cheese and truffle



I say now, the photo of the finished dish with the noodles are well positioned and maybe with a little seal ... .. no!
Why, after Serve to all your friends, that means even though they were already stunned by the perfume, called for their dishes, I .... I dived in, and therefore ... .. completely forgot to be a foodblogger!
Returning semi-serious, with this type of pasta with lots of egg noodles are obtained with a substance and "crunchiness" special, which maintain fine cooking.
grate the truffles because I preferred the ones I had available were small and ugly, but very fragrant. If you are lucky and have a nice Truffle, slice it thin over each portion.
Two versions, a very rustic and the other elegant and precious. A very "touch" and the other very much .... Heeled
:-) But I guarantee you this, even if ugly was delicious!

noodles with melted cheese and truffle
Ingredients for 8 people
400 gr flour 100 gr 0
durum wheat
10 egg yolks
Qb
1 tablespoon olive oil For the fondue


fontina cheese 400 gr 250 gr milk

4 yolks 25 g butter
Mix all ingredients until dough is firm and compact. Let stand 30 '. Pull the dough not too thin and cut the noodles.
Dice the fontina cheese, cover with milk and leave to infuse for 2 hours.
Melt butter, add the cheese and milk and melt over a low heat, stirring well.
Remove from heat, add the yolks, stirring constantly. Add the grated truffle. Cook the noodles in water boiling salted water and serve with the fondue.