Ingredients

25g butter

1 tbs olive oil

200g mixed wild mushrooms, sliced

Finely grated parmesan and truffle, to garnish

Pasta

300g 00 flour 2 tbs porcini powder 1 tsp fine sea salt 2 eggs (about 100g) Egg yolks, to bring total egg weight to 185g

Plain flour, for dusting

½ fresh black truffle, thinly shaved

Mushroom cream sauce

20g dried porcini mushrooms 160ml boiling water 50g unsalted butter 1 shallot, finely chopped 1 garlic clove, crushed

100g fresh cremini mushrooms, finely chopped

60ml dry white wine 200ml double cream 40g parmesan, finely grated

Method

To make pasta, pulse flour, porcini powder and salt in a processor to combine. Add eggs and yolks. Process to form a crumbly dough.

Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic

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