Combine flour eggs and salt in a Kenwood stand mixer. Mix on low speed until it comes together, add a little water if its too dry. Once it comes together turn dough onto a floured work surface and knaed by hand for about 5 minutes. The dough should be smooth and bounce back when pressed. Wrap in cling film and let rest for attest 20 minutes.
Take a quarter of the dough and run it through the Kenwood pasta roller attachment, starting from number 0 to 7. Then cut sheets to desired length and attach the cutter attachment. Feed pasta sheets to the cutter attachment and slice into Fettuccine.
Bring a pot of salted water to a boil. Add pasta and cook until al dente (2-3 minutes).
Heat a separate pan and rub a clove of garlic on bottom of the pan. Add a nob of butter and some of the pasta water. Swirl pan to create a cream-like consistency. Add in cooked Fettuccine, make sure to bring some of the pasta water with the pasta. Grate in some truffle remove from heat and grate in some Grana Padano and its ready to plate.
Shave on extra truffle and grate extra Grana Padano.

Fresh Fettuccine with white Truffle

Traditional, but not