TRUFFLE PASTA

INGREDIENTS INSTRUCTIONS
For the vegetable stock: For the vegetable stock:

3 x stalk celery
1 Put all the ingredients into a pan, cover with cold water.
2 x onions (peeled and chopped)
2 x carrots (peeled and chopped) 2 Bring to the boil. Lower the heat and simmer gently for 30-45 mins.

2 x leeks (cleaned and chopped)

4 x cloves of garlic
3 Remove from the heat and allow to cool.

2 x spring thyme
4 Pass through a fine strainer.
1 x bay leaf
1 x pinch peppercorns For the truffle emulsion:

Parsley stalks
300ml white wine 1 Cut the butter into small cubes and return to the fridge.

For the truffle emulsion: 2 Put 200gr of veg stock in a saucepan, bring to the boil.

200ml veg stock

3 Add the butter gradually, beating briskly with a whisk, as soon as the butter has melted take
200gr butter off the heat, beat the mixture energetically.
100gr parmesan
Sea salt
4 Add the truffle oil, parmesan and fresh truffle.

25ml truffle oil

For the pasta:
10gr fresh truffle

For the pasta: 1 Mix the eggs together with oil.

550gr of 00 flour 2 Put the flour and the salt into a food processor.
6 x egg yolks
4 x whole eggs 3 Slowly add the egg mix to the flour until it forms a breadcrumb consistency.

20ml olive oil

4 Turn out into a clean work surface. Knead the dough for 5/6 mins.
Salt

5 Wrap in cling film and place in the fridge to rest for 2 hours.

6 Cut a piece of the ball off and start to roll through the pasta machine until preferred
thickness.

7 Cut into the shape you require.

8 Lay on a tray of semolina.

9 Prepare a pan of water on the stove. Bring to the boil, season generously with salt.

10 Swirl the water and place the pasta into the water.
 11 Blanch/cook the pasta for 2 mins and drain.

To finish:

1 In a separate pan gently warm the emulsion.

2 Add the pasta to the emulsion, coating all of the pasta.

3 Sprinkle with chopped chives.

4 Plate.

5 Shave fresh truffles on top.

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