Ingredients

  • 150gr semolina flour
  • 150gr 00 flour
  • 3 medium eggs
  • 1 shallot
  • 100gr grated Grana Padano
  • 30gr butter
  • Nutmeg
  • 20gr chives
  • Vegetable stock
  • 30gr black truffle

Method

Put both types of flour in a bowl, add the eggs and mix with fingertips. When the dough starts to come together, transfer onto the table and knead with palms until smooth. Wrap with cling film and leave to rest in the fridge for about 1 hour.

With a pasta machine, flatten the pasta dough and cut into strings 6mm wide.

Melt the butter in a large pan and add the chopped shallots.

Fry for one minute, then add a pinch of salt, freshly ground nutmeg and a splash of stock.

In the meantime, cook the pasta in salted boiling water, drain, and transfer into the pan. Add the Grana Padano to get a creamy sauce.

Finish with shaved truffle.

Ingredients

  • 150gr semolina flour
  • 150gr 00 flour
  • 3 medium eggs
  • 1 shallot
  • 100gr grated Grana Padano
  • 30gr butter
  • Nutmeg
  • 20gr chives
  • Vegetable stock
  • 30gr black truffle

Method

Put both types of flour in a bowl, add the eggs and mix with fingertips. When the dough starts to come together, transfer onto the table and knead with palms until smooth. Wrap with cling film and leave to rest in the fridge for about 1 hour.

With a pasta machine, flatten the pasta dough and cut into strings 6mm wide.

Melt the butter in a large pan and add the chopped shallots.

Fry for one minute, then add a pinch of salt, freshly ground nutmeg and a splash of stock.

In the meantime, cook the pasta in salted boiling water, drain, and transfer into the pan. Add the Grana Padano to get a creamy sauce.

Finish with shaved truffle.