Strangozzi with black truffle

On a clean work surface, combine the "00" flour and Semolina flour. Form a well in the center and gradually add the Water, mixing with your hands until a shaggy dough forms. Knead the dough for 10-15 minutes until it is smooth and elastic. Cover the dough with a clean cloth and let it rest at room temperature for at least 30 minutes.

Divide the rested dough into smaller portions. On a lightly floured surface (using Semolina flour), roll each portion of dough into a thin sheet, about 1-2mm thick. Cut the sheet into strips approximately 3-4mm wide and 20-25cm long. Lay the Strangozzi on a lightly floured tray to prevent sticking.

Finely mince the Garlic. Carefully brush any dirt from the Fresh black truffle and shave about two-thirds of it into very thin slices or grate it finely. Reserve the remaining Fresh black truffle for garnish.