Pasta with Summer Truffles
Mmn truffles :)
- 50g of finely chopped shallots
- 2tbsp olive oil
Fry shallots until soft
- 200g of chestnut mushrooms
Add mushrooms and soften
- 1 glass of rose or white wine
Add wine and cook over a gentle heat until everything is cooked.
- 2tbsp creme fraiche
- Salt and pepper to taste
Add the remaining ingredients and heat through.
- 3 eggs
- bread flour about 250g
- pinch of salt
Mix to form a stiff dough, add a little olive oil if dry, more flour if wet. Knead until dough is elastic. Roll to about 1.5mm thick or use a pasta machine. Cut into strips.
Boil for 3-5mins in a deep pan of salted water.
Put back into pan with a knob of butter.
Grate 2-3 black summer truffles into the pasta and mix through.
Serve on a bed of the mushroom sauce immediately.