5&33

You will need:

• 240gr fresh tagliolini

• 80gr butter

• 100gr vegetable stock

• 50gr parmesan

• 3/4 gr black truffle

Method:

In a boiling water with salt we cook the tagliolini, about 4min. We put in the pan the butter, the vegetable stock, salt and we cook until butter melts. Then we reduce it to be like a cream. We add the tagliolini and we mix well. Out of the fire, add the parmesan and mix it until the parmesan melts and it becomes a nice creamy sauce. Serve nicely in the plate and slice the Truffle on top.

For the pasta dough:

• 500g of flour

• 5 eggs

• 10g of salt

• 15g of olive oil

Method:

• Step 1

  Place 480g of the 500 flour onto a large wooden board. Pour the remaining 20g of flour into a small bowl, ready to use if necessary

• Step 2

  Shape the flour into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle

• Step 3

  Using a fork, lightly beat the eggs, then mix in the flour a little at time. It is essential that the flour is gradually beaten into the eggs to ensure the walls of the volcano don't break too soon. Add salt and olive oil. Add the reserved 20g of flour if the dough is too moist

• Step 4

  Bring the mixture together with a spatula and your hands until you obtain a consistent ball of dough

• Step 5

  Work the dough with the heel of your hand for 10–15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes

• Step 6

  Dust a wooden board with 1 tbsp of flour. Unwrap the dough and flatten it with a rolling pin. Roll out the dough into thin pasta sheets, less than 1mm thick

• Step 7

  If you have a pasta machine, divide the dough into 4 before rolling it out

• Step 8

  To cut the pasta sheets into tagliolini, roll the sheets up and cut into large 1cm strips. Unravel the cut tagliolini strips and twirl into little nests. Dust the nests liberally with flour to stop them from sticking