Black Pepper and Truffle Pasta Medium
Fresh pasta is surprisingly easy to make and really lifts any simple dish.
Serves 4
For the pasta:
- 200g ‘00’ flour
- 1 tablespoon of truffle oil
- 2 eggs
- 1 teaspoon of finely ground black pepper
For the dish:
- 200g mixed wild mushrooms
- 1 clove of garlic, minced
- Truffle oil for drizzling
- Parmesan cheese
- Fresh truffle (optional)
Method
To make the pasta:
Place the flour and pepper onto the work surface, make a well in the centre and pop the eggs and oil in.
Slowly combine with one hand, knead until combined and rest for 20 minutes outside the fridge or up to 24 hours in the fridge.
Roll as thin as you can and cut into desired shapes.
Boil in salted water for 2 minutes lift out and serve.
To bring the dish together:
200g fresh black pepper pasta, cooked
Slice and fry the mushrooms and the garlic in a spoonful of oil and a large pinch of salt until golden brown
Combine with the fresh pasta, plate up and top with more truffle oil, Parmesan and fresh truffle if using.
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