Add <quantity>38<unit>g</unit></quantity> of egg yolks in a large bowl and keep the whites for another recipe

Add <quantity>122<unit>g</unit></quantity> of whole eggs

Add <quantity>278<unit>g</unit></quantity> of whole wheat flour and mix with your fingertips to incorporate the flour into the eggs until it has a wet sand texture

Combine the ingredients with your hands until you have a cohesive, but still slightly crumbly dough

Transfer the dough to a kitchen counter and knead just until it no longer sticks to your hands and no loose flour remains. Cover and let rest for 30m to hydrate the flour

Knead the dough for 5-10m until it is not crumbling so much

Cover and let rest for 30m until pliable and easier to handle

Peel and finely slice <quantity>2</quantity> garlic cloves

Clean and chop <quantity>200<unit>g</unit></quantity> of mushrooms of your choice

Gently brush <quantity>1</quantity> fresh winter truffle to remove any dirt

Prepare your pasta sheeter, half the dough and flatten one half with your hands. Reserve the other half covered

Run the dough through the pasta sheeter on the thickest setting. Fold into thirds and pass through the sheeter again. Repeat this processes two or three more times, until it is smooth

Run the dough repeatedly through the pasta sheeter, lowering the setting each time, until you reach the setting 5 or about <quantity>2<unit>mm</unit></quantity> to <quantity>3<unit>mm</unit></quantity> thick

Repeat the opening process with the other half

Spread whole wheat flour over the entire surface of the dough sheet and fold in half. Repeat the process by folding in half twice more, always sprinkling flour over the entire surface

Open the pasta sheet and cut at the fold marks. Stack them over the cutting board

Cut the stack in half lengthwise

Repeat the cutting process with the two new stacks of dough to form strips of approximately <quantity>2<unit>cm</unit></quantity> wide

Spread the strips on a floured tray and coat each one so they won't stick together when cooking. The pappardelle dough is ready

Stir-fry the garlic in a pot over medium heat with extra virgin olive oil to taste until it's fragrant but not too brown. Reserve in a bowl

Sautée the mushrooms in the same pot until lightly coloured and tender

Add more olive oil to taste. Add the fried garlic and stir to combine

Add a little more olive oil and grate <quantity>½</quantity> of the winter truffle. Stir to combine

Bring water to a boil in a large pot over high heat and add salt to taste

Add the Whole Wheat Pappardelle and reserve <quantity>½<unit>cup</unit></quantity> of the cooking water

Cook the pappardelle until cooked through but still firm to the bite

Stir the cooked pappardelle into the sauce

Adjust the salt and add a little bit of the cooking water to make it creamier

Plate the pappardelle and sauce

Drizzle olive oil to taste and grate the remaining winter truffle on top. The pappardelle with mushrooms is ready

Enjoy!