- Cook Time: 15 minutes
- Prep Time: 30 minutes
- Effort: medium
For the pasta
- 400 g '00' flour
- 4 eggs
- 100 g semolina, for dusting
For the sauce
- 1 cloves garlic
- 1 small bunches parsley
- 100 ml extra virgin olive oil
- 225 g porcini mushrooms
- 300 ml white wine
- 6 cherry tomatoes, quartered
- 1 black truffle, finely sliced
- grated parmesan, to serve
1. For the pasta: put your flour onto your work surface and make a well in the centre. Break your eggs into the well.
2. Start to work the flour into the eggs with your finger. Then start to push the flour onto the eggs and begin to knead. Continue to knead your dough until it is smooth and has elasticity.
3. When it has reached this stage, roll out your pasta using a rolling pin, dusting the surface of the board and the pasta with the durum wheat to add texture to the pasta. when finished it should be about 1mm thick.
4. Dust the pasta sheet with durum wheat flour and fold the sheet in half, in half again and in half once more. Cut the pasta very finely. Dust with more durum wheat flour to prevent it sticking and allow to rest for a few minutes.
5. Bring a large pan of salted water to the boil.
6. For the sauce: roughly chop the garlic and the parsley together.
7. Generously coat the bottom of a pan with the olive oil and fry the garlic and parsley over a low to medium heat, being careful not to colour them.
8. Finely slice the mushroom stalks and add them to the pan, cook for a couple of minutes, then add the white wine. Finely slice the mushroom caps and add them to the pan.
9. Now add the tomatoes and season with salt. Add some of the pasta water if the sauce is too thick.
10. Now cook your pasta in the boiling water for 1-2 minutes.
11. Drain your pasta and add to the sauce, toss well and add most of your truffle, reserving some for a garnish.
12. Drizzle with olive oil and serve with the remainder of the truffle, olive oil and a little Parmesan.
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