Fettuccine with Santa Barbara Sea Urchin & Oregon White Truffles

Recipe by Chef Spencer Ivankoe

Pasta Dough Recipe

Ingredients

Tool: Pasta Maker

1 3/4 cup All Purpose Flour

6 Egg Yolks

1 Whole Egg

2 tsp Olive Oil

3 tbsp Whole Milk

 

Instructions

Arrange flour on clean countertop in a well shape.

Pour the egg yolks, egg, milk, and oil into the center of flour well.

Use your fingers to break up the eggs.

Slowly swirl the flour into the center of the egg mixture in a clockwise motion

When mixture starts to thicken, incorporate the rest of the flour.

Knead the dough over itself until smooth, about 12-15 minutes.

Wrap the dough in plastic wrap.

Let rest for 30 minutes.

 

Final Steps

Cut the pasta dough into 4 small pieces.

Pass each piece of dough through pasta maker until you have a desired thickness (or use roller by hand).

Once you have perfect pasta sheets, pass through the pasta cutter attachment on your pasta maker (or cut by hand).

Hang pasta on a pasta rack to dry out.

To cook pasta, bring water, salt and olive oil to a boil. Once at boil, add pasta and cook for 5 minutes.

Sea Urchin Cream Sauce

Ingredients

1 3/4 cup All Purpose Flour

6 Egg Yolks

1 Whole Egg

2 tsp Olive Oil

3 tbsp Whole Milk

1 piece of Sea Urchin

Instructions

In a small pot, on medium heat, melt the butter and heavy cream, about 4 minutes or until fully melted.

Add the sea urchin and cream/butter into a blender (Blend until smooth)

Add the sea urchin butter sauce back to the pot

Add pinch of salt/black pepper, and 1/4 cup of Parmiggiano Reggiano cheese and wisk until silky smooth

 

Presentation and Garnish

Ingredients

1 piece of Sea Urchin

1 Oregon white truffle (use truffle shaver)

2 tbsp grated Parmiggiano Reggiano Cheese

4 Pansy Flowers

 

Instructions

Add the cooked pasta to the sea urchin cream sauce, and toss until the sauce is coating the pasta well

Nicely place pasta into a bowl

Grate fresh cheese and truffles over the pasta

Garnish with 1 piece of sea urchin and pansy flowers