A delicious sweet and earthy dish made with fresh pasta, mushrooms and our own black truffle oil.
Recipe by The Devilled Egg | Online Cookery School.
Ingredients
To make the pasta:
- 200g ‘00’ flour
- 1 tablespoon of Fussels Truffle Infused Rapeseed Oil
- 2 eggs
- 1 teaspoon of finely ground black pepper
Other in Ingredients:
- 200g mixed wild mushrooms
- 1 tablespoon of Fussels Garlic Rapeseed Oil
For Finishing the dish:
- Truffle Oil for drizzling
- Parmesan cheese
- Fresh truffle (optional)
Method
To make the pasta:
Place the flour and pepper onto the work surface, make a well in the centre and pop the eggs and oil in.
Slowly combine with one hand, knead until combined and rest for 20 minutes outside the fridge or up to 24 hours in the fridge.
Roll as thin as you can and cut into desired shapes.
Boil in salted water for 2 minutes lift out and serve.
To bring the dish together:
200g fresh black pepper pasta, cooked (as above)
Slice and fry the mushrooms in the garlic oil and a large pinch of salt until golden brown
Combine with the fresh pasta, plate up and top with more truffle oil, Parmesan and fresh truffle if using.
