Fresh Pasta with Wild Mushrooms & Fresh Bianchetti Spring White Truffles
Thu, 17 October 2019
For the pasta:
550g strong ‘00’ flour, plus extra for dusting
6 egg yolks
2 tsp olive oil
pinch of fine salt
Egg yolk wash (1 part water to 1 part egg yolk)
semolina flour, to dust
For the wild mushrooms:
1 tsp rapeseed oil
300g fresh wild mushrooms, cleaned and cut into slices
2 tsp shredded fresh tarragon
good dash of extra-virgin olive oil
sea salt and freshly ground black pepper
50g freshly grated Parmesan cheese
1 large fresh Bianchetti Spring white truffles
1. To make the pasta, place the flour, egg yolks, eggs, oil and salt in a food processor and pulse for about 10 seconds, until the mixture binds together. Be careful not to overwork.
2. Remove from the blender and bring together with your hands to form a semi-soft dough. Alternatively, you can also do this by hand on a clean work surface: make a well in the centre of the dry ingredients, then mix the wet ingredients into the dry using your fingers to add the dry ingredients little by little.
3. Work the dough hard for about 2 minutes, until it’s smooth, silky and elastic. Wrap in cling film and allow it to rest in the fridge for at least 1 hour, if time allows.
4. Remove the dough from the fridge and divide into 4 balls. Re-cover 3 balls and work with one at a time. Flatten the ball slightly with the base of the palm of your hand and run it through the thickest setting on your pasta machine, which will roll it into a thick sheet.
5. Fold the two ends into the middle and run the pasta through the machine, still on the thickest setting, three or four more times, until the dough feels silky and pops as you feed it through the rollers. This will make the sides of the pasta fill out to the full width of the pasta machine.
6. Lightly dust both sides with flour and run it through the machine on a thinner setting. Repeat this process through the settings until the sheets are 1–1.5mm thick. If the dough starts to stick to the rollers, smooth over a little flour and cut it in half at any stage if it gets too long to handle.
7. Attach the tagliatelle attachment to the pasta machine and run each piece of pasta dough to make tagliatelle.
8. Gently shape the tagliatelle pasta into nests and out flat on a clean tea towel while you roll the other pieces, starting back at level one. Leave for a couple of minutes to dry out or up to a few hours is fine.
9. When ready to serve, bring a large pan of salted boiling water to a rolling boil.
10. Heat the oil and a knob of the butter in a large non-stick frying pan and sauté the fresh mushrooms until tender. Season with salt and pepper and toss with the shredded tarragon and the rest of the butter.
11. Meanwhile, plunge the fresh pasta into the pan of boiling water and cook for 1-2 minutes until ‘al dente’. Drain into a colander in the sink and return to the pan. Tip in the mushroom mixture with a good dash of olive oil and toss until evenly coated.
12. Divide the fresh pasta with wild mushrooms among warmed wide rimmed bowls and scatter over the Parmesan. Finish each one with a good grating of the truffle to serve.