5.31.2013

Basil and white truffle dough for Bigoli

Basil and white truffle dough for Bigoli

8 cups Semolina
1 cup flour
2 tbsp of white truffle oil
A hand full of basil leafs
4 eggs
100ml of water
100ml of Prosecco
1 tbsp of fine salt
1 tbsp of ground pepper