Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------PASTA--------------------------------
1 c Flour *
1 lg Egg
1 ts Salt
1 ts Pepper, white
2 tb Water
2 tb Oil, olive

---------------------------SAUCE--------------------------------
2 tb Butter
2 tb Mushrooms, button, chopped
2 tb Puree, shallot **
1 ts Peppercorns, crushed
2 Bay leaves
1 c Wine, white
2 c Stock, chicken
1 c Cream, heavy
1/2 c Wine, Madeira
4 tb Truffles, finely chopped
Salt (to taste)
Pepper (to taste)

--------------------------ASSEMBLY-------------------------------
4 tb Mushrooms, cepes, sliced
4 tb Mushrooms, Shitake,
-- sliced
4 tb Mushrooms, Chanterelle,
-- sliced
1 tb Oil, olive

* The flour used for this pasta recipe is made up of 70%
semolina, and 30% of either all-purpose, rice, or buckwheat flours.

** See recipe for Shallot Puree.

For the Pasta: ==============

Place your flour on a work space. Add the egg, olive oil,
water, salt and pepper. Mix and roll the dough into a ball, then
continue working by hand until smooth and consistent. Dust the dough
lightly with flour. Run the dough through a pasta machine to form
noodles.

Dust with flour and reserve.

For the Sauce: ==============

Melt the butter in a saute pan. Add the mushrooms, shallot
puree, peppercorns, and bay leaves. Reduce the mixture over high heat
for about 2 minutes.

Add chicken stock and continue cooking over medium heat for 2 to
3 minutes.

Add cream, bring the mixture to a boil, then reduce by one-third
and make it a smooth consistency. Adjust the seasoning.

In another saute pan, add Madeira wine to 3 tablespoons of
truffles. Reduce over high heat for 2 to 3 minutes.

Strain the cream sauce into the truffles and wine, then reduce
it to a smooth consistency.

To Assemble: ============

Cook the pasta in plain boiling water, then drain. In a saute
pan, heat 2 tablespoons of olive oil, 1 tablespoon of chopped
truffles, salt, and pepper. Add pasta to the saute pan.

Add a little cream truffle sauce and heat.

In another saute pan, saute 1 tablespoon sliced cepes, 1
tablespoon sliced shitake and 1 tablespoon of sliced chanterelle
mushrooms in 1 tablespoon of olive oil. Strain.

To serve, ladle some of the sauce onto a serving plate, swirl
pasta in the center and garnish with a quarter of the sauteed
mushrooms. Top with chopped truffles.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel,
: San Francisco, CA

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