Truffle Mushroom Pasta

Pasta Dough: Put the flour onto a flat surface. Make a circular well in the center and add in a pinch of salt, olive oil, and 1 egg. Whisk the egg until it is broken down and some of the flour is incorporated. Add in the second egg. Whisk until the egg and some of the flour are incorporated. Set the fork or spoon aside and start using your hands to incorporate the flour in the egg. Knead for 10 minutes until the dough slowly springs back at you when you poke it. Dust with flour if the dough seems too wet. Set the dough aside to rest for 20 minutes.

Bring out your pasta maker and run the dough through until it is thin enough so you can see your hand through it. Once thin enough, trim off the sides so that the dough is in the shape of a rectangle. Cut the dough into 1 inch thick strips.

Bring salted water to a boil. Add in the pasta and cook for 1 minute. Taste the noodles to make sure they are al dente. Reserve 1/4 cup of the pasta water.

Heat olive oil over medium heat. Add in the mushrooms and cook for a minute. Add in the garlic and cook for 30 seconds. Once the garlic and mushrooms are cooked, add in the sage, oregano, salt, pepper, and butter. Cook until the butter is melted. Add in the heavy cream and leftover pasta water. Bring the sauce to a simmer. Add in the cooked pasta. Toss the pasta so the sauce coats the noodles throughout.

Garnish each serving with parsley and truffle oil.