Fresh Truffle Pasta with a Fennel and Anchovy Sauce

Fresh Truffle Pasta with a Fennel and Anchovy Sauce

Daria Souvorova

2 hours
serves: 6-8


I love making fresh pasta, it is really not that hard, and is truly therapeutic! It is like edible play-doh! I love sending my noodles through the pasta machine! If you don’t have a pasta machine, you can do it the old fashioned way! Just roll the pasta out thinly and slice with a knife to make the noodles.

The benefit of fresh pasta is that you only have to cook it for a few minutes instead of the 10-14 minutes you have to cook dried pasta for! And it is so much more delicious!!


Today, I wanted to “class up my pasta” by adding some truffle zest to the dough. I was having friends over, after all. My original plan was a beautiful Stuffed Porkloin with Anchovies, Olives, Tomatoes, and Capers…which was going to be the long and short of it. but a friend was Pescatarian so I wanted to make sure we had something else to serve.


I wanted something that would feel special enough to have on its own, but would also pair well with the porkloin. We made a light and flavorful sauce of fennel and anchovies to pair with our pasta. The anchovies and white wine in both dishes mirrored each other and everything went beautifully together.


When making a light sauce, make sure you reserve a bit of the pasta water to add to your sauce. This gives you a bit more thickness to the sauce without making anything too heavy.


        • 4 cups (480 g) flour*
        • 6 eggs
        • 8 tablespoons water
        • 2 teaspoons truffle zest
        • salt
        • for the sauce:
        • olive oil
        • 4 cloves garlic, sliced
        • 1 large onion, thinly sliced
        • 2 fennel bulbs, cored and thinly sliced
        • 2 tins anchovies with oil
        • 2 cups dry white wine
        • pinch crushed red pepper
        • salt and pepper

      *note on flour: I use half semolina and half all-purpose if I want more sauce to stick to the pasta (great for tomato sauce) and Italian 00 flour when I want extra smooth noodles. In these photos, I am using the Italian 00 flour.


        1. For the pasta, place flour in volcano shape.
          Add salt, truffle zest, and eggs to crater.
          Mix until ball forms, add water if needed.
        2. Knead 5 minutes.
          Form into tennis  sized balls. Rest dough for 1 hour.
        3. Dust machine with flour and pull  ball of dough through, folding  like a letter after each pass. I roll through three times or so until an even sheet is formed.
          Make setting smaller, to desired  thickness, roll through final time. I am fond of the “7” setting.
          Trim to the length of pasta you want to create (9-12 inches) and cover with towel.
        4. Repeat with remainder.
        5. Run through cutting roller. Dust  with flour to separate.
        6. Boil water. Cook 2-3 minutes.
      1. For the sauce, heat some olive oil in a high sided frying pan.
        Add the onion and garlic and cook until softened, about 5 minutes.
        Add the fennel and cook 10 minutes longer.
        Add the anchovies and the oil they come in and break up the anchovies with your wooden spoon.
        Season with salt and pepper and add a bit of crushed red pepper.
        Cook an additional 10 minutes until everything starts to become a bit golden and softens into itself.
        Deglaze with the wine. Cook down until thick and a bit syrupy, about 10 minutes longer.
      2. Add cooked pasta into the sauce, add a bit of cooking water to thicken.
        Season with salt and pepper to taste before serving.
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