Servings: 4
Calories: 781kcal
Equipment
- Saucepan
Ingredients
For the vegetable stock:
- 3 celery stalks
- 2 onions peeled and chopped
- 2 carrots peeled and chopped
- 2 leeks cleaned and chopped
- 4 cloves of garlic
- 2 spring thyme
- 1 bay leaf
- 1 pinch of peppercorns
- Small bunch of parsley stalks
- 300 ml white wine
For the truffle emulsion:
- 200 ml vegetable stock
- 200 g unsalted butter
- 100 g Parmesan or hard cheese
- Pinch sea salt
- 25 ml truffle oil
- 10 g fresh truffle
For the pasta:
- 550 g of 00 flour
- 6 egg yolks
- 4 whole eggs
- 20 ml olive oil
- Pinch of salt
Instructions
To make the vegetable stock
- Combine all of the ingredients in a pan and cover with cold water.
- Bring to a boil.
- Reduce the heat to low and gently simmer for 30-45 minutes.
- Allow to cool after removing from the heat.
- Using a fine strainer, strain the mixture.
To make the truffle emulsion:
- Return the butter to the refrigerator in small cubes.
- In a saucepan, bring 200g vegetable stock to a boil.
- Gradually add the butter, whisking vigorously.
- When the butter has melted, remove from the heat and vigorously beat the mixture.
- Combine the truffle oil, Parmesan or hard cheese, and grated fresh truffle in a mixing bowl.
To make the pasta:
- Combine the eggs and oil in a mixing bowl.
- In a food processor, combine the flour and salt.
- Slowly incorporate the egg mixture into the flour until it resembles breadcrumbs.
- Turn the dough out onto a clean work surface and knead for 5 to 6 minutes.
- Wrap in cling film and place in the fridge for 2 hours to rest.
- Cut a piece of dough off and begin rolling it through the pasta machine until it reaches the desired thickness (around 2mm)
- Cut the pasta sheet into strips and place it on a bed of semolina.
- Bring a saucepan of water to a boil, season with salt, and set aside.
- Cook the pasta for 2 minutes before draining.
To finish
- Gently warm the truffle emulsion in a separate pan.
- Add the pasta to the emulsion, making sure that all of the strips are well coated.
- Garnish with chopped chives
- Shave fresh truffles on top of the plate.
Video
Nutrition
Calories: 781kcal | Carbohydrates: 19g | Protein: 21g | Fat: 69g | Saturated Fat: 35g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 580mg | Sodium: 721mg | Potassium: 436mg | Fiber: 3g | Sugar: 7g | Vitamin A: 8055IU | Vitamin C: 13mg | Calcium: 430mg | Iron: 3mg
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