Cooking in Spoleto – Strangozzi with Tuffle Sauce Recipe

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Ingredients

1 ½ cups all-purpose or ‘00’ flour
1 1 ¼ cups semolina flour
1 cup water (more as needed)
semolina flour for tossing
3 tablespoons unsalted butter
1 ounce flour
2 cups whole milk, heat to boiling stage
salt and pepper to taste
2 tablespoons grated fresh truffle (or truffle oil if fresh truffles are not available)

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