*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Flour  *
    1       lg           Egg
    1       t            Salt
    1       t            Pepper, white
    2       tb           Water
    2       tb           Oil, olive
    2       tb           Butter
    2       tb           Mushrooms, button, chopped
    2       tb           Puree, shallot **
    1       t            Peppercorns, crushed
    2       ea           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)
    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
        Add chicken stock and continue cooking over medium heat for 2 to 3
        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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