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Powder the desiccated boleti. Make a dough with 460g. of flour along with 4 eggs, the powdered boleti and a pinch of salt. Roll out a puff-paste (not too thin) and let it dry. Cut the paste into the shape of macaroni, very similar to the ones called "chitarra". Put some olive oil along with butter, salt and chili into a pan and let it warm up for some minutes. Add aboundantly some grated or minced truffle, pour it out into the sauce for two minutes, without browning it. Take off from fire, pour out a half glass of white wine and mix. Boil the pasta in salted boiling water. Strain it and pour it out into a course-dish. Season it with the sauce and serve it hot.
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