Ingredients
Serves 4
For the vegetable stock:
- 3 celery stalks
- 2 onions, peeled and chopped
- 2 carrots, peeled and chopped
- 2 leeks, cleaned and chopped
- 4 cloves of garlic
- 2 spring thyme
- 1 bay leaf
- 1 pinch of peppercorns
- Small bunch of parsley stalks
- 300ml white wine
For the truffle emulsion:
- 200ml vegetable stock
- 200g unsalted butter
- 100g Parmesan (or hard cheese)
- Pinch sea salt
- 25ml truffle oil
- 10g fresh truffle
For the pasta:
- 550g of 00 flour
- 6 egg yolks
- 4 whole eggs
- 20ml olive oil
- Pinch of salt
Cooking instructions
For the vegetable stock:
- Put all the ingredients for the stock into a pan, cover with cold water
- Bring to the boil
- Lower the heat and simmer gently for 30-45 mins
- Remove from the heat and allow to cool
- Pass through a fine strainer
For the truffle emulsion:
- Cut the butter into small cubes and return to the fridge
- Put 200g of veg stock in a saucepan, bring to the boil
- Add the butter gradually, beating briskly with a whisk
- As soon as the butter has melted take off the heat, beat the mixture energetically
- Add the truffle oil, Parmesan or hard cheese and grated fresh truffle
For the pasta:
- Mix the eggs together with oil
- Put the flour and the salt into a food processor
- Slowly add the egg mix to the flour until it forms a breadcrumb consistency
- Turn out into a clean work surface, then knead the dough for 5 or 6 minutes
- Wrap in cling film and place in the fridge to rest for 2 hours
- Cut a piece of the dough off and start to roll through the pasta machine until you reach desired thickness (around 2mm)
- Cut the sheet of pasta into strips and lay onto a try of semolina
- Bring a saucepan of water to the boil, season with salt
- Cook the pasta for 2 minutes and drain
To finish:
- In a separate pan gently warm the truffle emulsion
- Add the pasta to the emulsion, ensuring all the strips of pasta are well coated
- Sprinkle with chopped chives
- Plate and shave fresh truffles on top