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Pasta with Summer Truffles | by pathlost
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Pasta with Summer Truffles

Mmn truffles :)

 

Mushroom sauce

- 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.

  

Pasta

- 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.

Drain.

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.

 

Serves 3-4

  

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Taken on September 7, 2010