Tonnarelli with Black Truffle and Anchovies

Method

1. For the pasta dough: combine 300g '00' flour and 100g semolina in a bowl. Add warm water and a pinch of salt. Knead until smooth. Cover and let rest for about 30 minutes.
2. For the sauce: grate a clove of garlic and place in a pan with a drizzle of olive oil and a splash of water. Cook gently until the garlic dissolves.
3. Add the anchovies and stir until they melt into a cream.
4. Add a sprig of rosemary and a fresh chili pepper (or dried). Cook for a minute.
5. Turn off the heat and grate fresh black truffle directly into the pan. Add a ladle of pasta cooking water and stir.
6. Roll out the pasta dough into a thin sheet. Cut into tonnarelli (or fettuccine).
7. Cook the pasta in boiling salted water for about 2 minutes.
8. Drain and toss with the truffle-anchovy sauce.
9. Serve with additional truffle slices, rosemary, and a drizzle of raw olive oil. Optionally, add grated pecorino.