Sage Laminated Fettuccine with White Truffle Oil Sauce

By Chris Yuille

November 3, 2025

Serves

6 servings of fettuccine, 2 servings of sauce

In this Recipe

White Truffle Extra Virgin Olive Oil

Ingredients

FOR THE FETTUCCINE

Flour5 cups / 600g

Extra large eggs2

Extra large egg yolks20

Pinch of salt

Small sage leaves, picked1 bunch

FOR THE SAUCE

Flamingo Estate Tuscan White Truffle OIl2 tbsp

Unsalted butter2 tbsp

Reserved pasta water

Salt and pepper

Parmesan cheese

Shaved truffles, optional

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Steps

FOR THE FETTUCCINE
In a large food processor, blend flour, eggs, egg yolks and salt until a homogenous dough forms. Tip onto a clean bench, then knead the dough until completely smooth and elastic, 5-10 minutes. Cover the dough tightly and rest at room temperature for 30 minutes. Don’t worry if the dough seems too firm and dry at this stage - it will soften as it rests.
Divide rested dough into 4 even portions. Work one portion at a time, keeping the other portions covered. Use a pasta machine to roll the pasta to 1.5mm thick (that’s position 5 on a Marcato Atlas 150). Cut the pasta sheet in half. Arrange sage leaves over one sheet, then place the second sheet on top. Flatten gently with a rolling pin, then trim the edges with a knife. Feed through the pasta machine again, rolling to 1mm thick (position 6). Cut rolled pasta into 12” sheets, then hang on a drying rack (or similar - be creative) to air dry for approximately 1 hour. Repeat with remaining pasta. Roll the dried pasta sheets through a fettuccine attachment. Alternatively, cut by hand a ¼ inch thick. Portion into 6 even bundles (about 4oz each) and store in an airtight container. The fettuccine will keep in your fridge for 1 week, or in the freezer for 1 month.
FOR THE SAUCE
Bring a pot of salted water to a heavy boil. Add two portions of fettuccine and cook until al dente, about 90 seconds. Strain, reserving ⅔ cup of the cooking water. Place a sauté pan over high heat. Bring White Truffle Oil and the reserved pasta water to a simmer, then add the fettuccine and butter, plus salt and pepper to taste. Toss vigorously until a silky sauce forms. Serve garnished with lots of freshly grated parmesan cheese and shaved truffles, if using.