Cup of Yum
1. Add flour and salt to the bottom of a food processor. Turn on for 20 seconds to "sift" the flour.
2. Add eggs and olive oil to a small bowl or liquid measuring cup. Turn the mixure on, and slowly drizzle wet ingredients down the feeding tub of the processor. Once all the liquid is combine, take the lid off and grab a small handful of dough, try to squeeze together, if the dough comes together, it's at the right consistency. If it is still very crumbly, add 2 tsp. of water, mix, and then check again. If necessary, add another teaspoon. You really shouldn't need to add much more than a tablespoon.
3. Once the dough comes together dump on to a very lightly floured surface. Knead by hand for 5-6 minutes. Don't be afraid to put plenty of pressure on the dough, you really can't overhead the dough, so the more the better! Form into a ball and wrap and plastic wrap. Let sit at room temperature for at least 30 minutes and up to an hour.
4. Once the dough has rested, attach the spaghetti extruder to the stand mixer. Add walnut size pieces of the dough to the mixer. Cut off where you prefer (I like my spaghetti about 10-12 inch long. Lightly dust each batch with flour to prevent the strands from sticking together and lay out on a large baking sheet.
5. Once all the pasta is formed, bring a large stock pot of water to a rolling boil. Season liberally with salt, it should be almost as salty as the sea.
6. Add pasta in batches and cook for about 4 minutes. Transfer pasta to sauce.

The sauce

1. Add truffle butter to a large saute pan. Turn the heat on medium. Once the butter has melted, add heavy creamy, whisk to combine. 
2. Once the mixture is hot, slowly whisk in cheeses. Let the mixture simmer for 2-3 minutes until it's thickened, stir occasionally. 
3. Add in truffle salt. Season to taste with salt and pepper and reduce the heat to low.
4. Add spaghetti to pasta, toss until coated. If necessary, add a little bit of the starchy cooking liquid to loosen the sauce up. Season to taste with salt and pepper.