Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Grate the parmesan cheese for the filling and the sauce.

Remove the tails from the shrimp and devein, then chop into small pieces.

Chop the lobster into very small pieces.

Crack open the eggs.

Measure out butter and wine.

Measure out the ingredients for the pasta; the eggs and flour.

Measure out the ingredients for the sauce; the cream, olive oil, white wine, and truffles.

Finely mince the garlic for the sauce using a rasp.

To make the pasta, place flour on a clean surface and make a well in the centre. Add the eggs, and slowly start to incorporate the eggs into the flour with a fork, being careful not to tip the eggs out and spill them.

Begin to Time for a dough a massage. Kneading is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This process helps develop gluten & gives a nice chewy texture.knead the dough once all of the egg is incorporated, and if needed add water until the dough is workable a couple of teaspoons at a time. Knead the dough for about 10 minutes until smooth and elastic. Let the dough rest wrapped in plastic wrap at least 30 minutes.

To make the filling, melt the butter and add the white wine. Bring to a simmer and cook ½ minutes until reduced slightly. Add the chopped shrimp and lobster, and cook until flesh is pink and cooked through. Season with salt and pepper to taste and remove from the heat. Let the filling cool and mix in the parmesan cheese, Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper as needed.

To make the cappelletti, roll out the dough on a pasta maker, lightly floured as needed to the second to last setting. Cut the pasta dough sheets into 3 centimetre squares.

Place about ½ teaspoon of filling in the centre of the pasta square. To form cappelletti, enclose the pasta filling by folding the pasta in half to form a triangle, wetting the pasta slightly with water if needed. Fold the two triangle corners together and pinch well. Continue this process until all the pasta and filling is used up.

To make the cream sauce, add the olive oil, truffles and garlic to a medium pot and saute until fragrant, about 2 minutes. Add the white wine and cook until reduced by half, about 5 minutes. Add the cream, and cook until thickened and reduced, another 4 – 5 minutes. Add the parmesan cheese and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper to taste.

To cook, bring a large pot of water to a gentle boil. Add the pasta, and cook until floating, about 4 – 5 minutes.

Toss the pasta with the truffled cream sauce and serve immediately with more parmesan if desired.