Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----pasta-----
   1      cup           flour *
   1      teaspoon      pepper -- white
   1      large         egg
   2      tablespoons   water
   1      teaspoon      salt
   2      tablespoons   oil -- olive
                        -----sauce-----
   2      tablespoons   butter
   2      cups          stock -- chicken
   2      tablespoons   mushrooms -- button, chopped
   1      cup           cream -- heavy
   2      tablespoons   puree -- shallot **
     1/2  cup           wine -- madeira
   1      teaspoon      peppercorns -- crushed
   4      tablespoons   truffles -- finely chopped
   2                    bay leaves
                        salt -- (to taste)
   1      cup           wine -- white
                        pepper -- (to taste)
                        -----assembly-----
   4      tablespoons   mushrooms -- cepes, sliced
   4      tablespoons   mushrooms -- chanterelle
   4      tablespoons   mushrooms -- shitake
                        sliced -- - sliced

Preparation:

* The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours. ** See recipe for Shallot Puree. For the Pasta: Place your flour on a work space. Add the egg, olive oil, water, salt and pepper. Mix and roll the dough into a ball, then continue working by hand until smooth and consistent. Dust the dough lightly with flour. Run the dough through a pasta machine to form noodles. Dust with flour and reserve. For the Sauce: Melt the butter in a sauté‚pan. Add the mushrooms, shallot puree, peppercorns, and bay leaves. Reduce the mixture over high heat for about 2 minutes. Add chicken stock and continue cooking over medium heat for 2 to 3 minutes. Add cream, bring the mixture to a boil, then reduce by one-third and make it a smooth consistency. Adjust the seasoning. In another sauté‚pan, add Madeira wine to 3 tablespoons of truffles. Reduce over high heat for 2 to 3 minutes. Strain the cream sauce into the truffles and wine, then reduce it to a smooth consistency. To Assemble: Cook the pasta in plain boiling water, then drain. In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of chopped truffles, salt, and pepper. Add pasta to the sauté‚pan. Add a little cream truffle sauce and heat. In another sauté‚pan, sauté‚1 tablespoon sliced cepes, 1 tablespoon sliced shitake and 1 tablespoon of sliced chanterelle mushrooms in 1 tablespoon of olive oil. Strain. To serve, ladle some of the sauce onto a serving plate, swirl pasta in the center and garnish with a quarter of the sauteed mushrooms. Top with chopped truffles. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, C