Black Pasta with House Smoked Trout and Chardonnay "Truffle Tremor" Cheese Sauce
2 cups flour
¼ cup olive oil
1 tsp salt
1 egg yolk mixed with ¼ cup water
2 drops squid ink
In a food processor, combine all ingredients just until dough resembles coarse corn meal. Turn dough out onto a dusted work table and knead the dough a few minutes until smooth. Cover and let rest for ½ hour. Divide dough in half and roll through a pasta machine into sheets. Repeat with other half of dough. Cut the dough into fettuccini.
Chardonnay cheese sauce
2 Tbsp butter
¼ onion, finely diced
1 tsp minced garlic
1 cup Chardonnay white wine
2 cups cream
4 ounce Cyprus Grove “Truffle Tremor” goat cheese
salt and pepper to taste
2 whole smoked pink trout, boned, skinned and flaked
In a large sauce pan, heat olive oil until it shimmers. Add onions and cook until translucent, about 3 minutes. Add garlic and cook for another minute, then add wine. Bring to a boil and reduce by half. Add cream and reduce again by half. Add cheese and whisk until smooth. Season with salt and pepper to taste.
Cook the pasta in boiling salted water for 2 minutes. Drain and toss with the Chardonnay sauce and flaked trout.