INGREDIENTS Pasta Requires pasta roller
550g of 00 flour
6 x egg yolks
4 x whole eggs
20ml olive oil
Semolina (for dusting)
250ml vegetable stock (make your own if able)
200g cold butter, diced into 1cm pieces
100g freshly grated parmesan (don’t use pre-grated, the cornflower/anti-caking agents ruin the sauce)
15g fresh truffle
2tbsp sliced chives
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, before forming a large ball
Turn out into a clean work surface. Knead the dough for 5 mins.
Wrap in cling film and place in the fridge to rest for 2 hours.
Dust your work surface with semolina and roll the pasta into a 30cm x 8cm sheet and ensure your pasta roller is set to “0”. Roll the sheet through the machine and fold into thirds, turn 90 degrees and roll again. Complete this step ten times - this is essential to develop the gluten into strands with gives the pasta strength, also ensuring a good bite.
Once the pasta has completed 10 passes, turn the thickness adjustment to “1” and roll again (at this point it might be easier to divide the dough into 2 portions). Roll the pasta through “2”, then “3”, “4” and finishing on “5”.
Cut pasta into 20cm lengths and dust lightly with semolina and cover.
When sauce is ready, prepare a pan of water on the stove. Bring to the boil, season generously with salt, swirl the water and place the pasta into the water. Move constantly for 2 minutes before removing from water (no need to drain, the starch-rich water coating the pasta helps to thicken the sauce) and folding gently through the warmed butter-truffle sauce.
Put veg stock in a medium saucepan and bring to the boil. Add the butter piece by piece, whisking continuously until the butter has completely melted and emulsified with the stock. Remove from the heat.
Stir in the parmesan and fresh truffle and continue to whisk until the parmesan has melted. Check for seasoning.
Add cooked pasta to the truffle butter sauce and stir to coat the pasta.
Divide the pasta among four plates, scatter the chives liberally and shave any leftover truffles you might have - load up and be decadent!
Recipe by Wade Drummond and photo by Jessica Wyld for Genuinely Southern Forests.