To begin, place flour in a large bowl and form a well in the centre. Crack in the eggs, add salt, and mix gradually. Add small amounts of water until a firm dough comes together. Knead for 8–10 minutes until smooth. Transition to resting the dough.

Wrap the dough in cling film and let it rest for at least 30 minutes at room temperature. This relaxes the gluten and makes rolling easier. Proceed to shaping the pasta.

Roll the dough thinly with a rolling pin or pasta machine. Cut into small diamonds, about 4 cm across. Fold each diamond diagonally around a thin stick (like the handle of a wooden spoon), pressing the ends together to form little tubes. Set aside dusted with flour. Transition to preparing the sauce.

In a large pan, melt the butter over low heat. Add the cream and stir gently until combined. Do not allow it to boil; keep the sauce silky. Move to seasoning.

Stir in Parmesan cheese and season with a light pinch of salt and black pepper. Allow the sauce to thicken slightly over low heat. Transition to cooking the pasta.

Bring a large pot of salted water to a boil. Drop in the shaped fuži and cook until al dente, about 3–4 minutes. Fresh pasta cooks quickly, so taste to check readiness. Prepare to combine with sauce.

Transfer the hot pasta directly into the pan with the cream sauce. Toss gently so every piece is coated without breaking. Transition to adding truffle.

Remove the pan from the heat and immediately shave fresh truffle over the pasta. Stir lightly to distribute the aroma without overheating the truffle. Transition to plating.

Plate the pasta in warm dishes, topping with extra Parmesan and more truffle shavings. Presentation tip: serve in shallow bowls to trap the aroma and bring the truffle’s fragrance to the table.