Black pepper pasta 

Home made pasta is delicious and really easy to make.
Serves 4

For the pasta:

  • 200g ‘00’ flour
  • 1 tablespoon of truffle oil
  • 2 eggs
  • 1 teaspoon of finely ground black pepper

To finish:

  • 200g fresh black pepper pasta, cooked
  • 200g mixed wild mushrooms
  • 1 tablespoon of garlic oil
  • To finish:
  • Drizzle of truffle oil
  • Parmesan cheese
  • Fresh truffle (optional)


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 finish the dish:
Slice and fry the mushrooms in the garlic 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