Truffle Pasta

Ingredients

For the vegetable stock:

For the truffle emulsion:

For the pasta:

Cooking instructions

For the vegetable stock:

  1. Put all the ingredients into a pan, cover with cold water.
  2. Bring to the boil. Lower the heat and simmer gently for 30-45 mins.
  3. Remove from the heat and allow to cool.
  4. Pass through a fine strainer.

For the truffle emulsion:

  1. Cut the butter into small cubes and return to the fridge.
  2. Put 200gr of veg stock in a saucepan, bring to the boil.
  3. Add the butter gradually, beating briskly with a whisk, as soon as the butter has melted take off the heat, beat the mixture energetically.
  4. Add the truffle oil, parmesan and fresh truffle.

For the pasta:

  1. Mix the eggs together with oil.
  2. Put the flour and the salt into a food processor.
  3. Slowly add the egg mix to the flour until it forms a breadcrumb consistency.
  4. Turn out into a clean work surface. Knead the dough for 5/6 mins.
  5. Wrap in cling film and place in the fridge to rest for 2 hours.
  6. Cut a piece of the ball off and start to roll through the pasta machine until preferred thickness.
  7. Cut into the shape you require.
  8. Lay on a tray of semolina.
  9. Prepare a pan of water on the stove. Bring to the boil, season generously with salt.
  10. Swirl the water and place the pasta into the water.
  11. Blanch/cook the pasta for 2 mins and drain.

To finish:

  1. In a separate pan gently warm the emulsion.
  2. Add the pasta to the emulsion, coating all of the pasta.
  3. Sprinkle with chopped chives.
  4. Plate.
  5. Shave fresh truffles on top.