Fresh Tagliatelle with white truffle oil, enoki mushrooms and cepe

Serves 4

For the enoki: 80g enoki mushrooms. Vegetable oil.

Shallow fry the enoki mushrooms in some veg oil over a high heat until golden and crispy, drain on kitchen paper. 

For the garnish:  Cepe powder.  85g freshly grated parmesan.  4 tablespoons of finely chopped chives.

For the pasta dough: 200g OO pasta flour2 medium size eggs.  Large pinch of salt.

Place the “00” flour in a small bowl. Make a well in the middle, and then place the eggs in the middle of the well. Add a pinch of salt to the mixture. Using a fork stir the egg and gradually bring in the flour a little at a time until you form a messy dough. Use your hands to press the dough together and need on a clean surface for a couple of minutes until smooth and firm. Add a little water if too dry, or extra flour if too wet. 

Using a pasta machine make sure the thickness setting is on highest and should be No.10 on most machines. Roll your dough through this setting and then fold the dough in half. Pass it through again and then fold it in half again and follow this procedure 10 times until you have a very smooth dough. Ideally wrap your dough in cling film and rest for 1 hour. Now roll the dough through each setting until you get down to No 2 1/2 or 2 . Your pasta should be very thin now. You can now cut your pasta into the shape of your choice. If you have a tagliatelle cutter feed the thin sheet of pasta through it and lay the pasta on a tray lined with baking paper. 

Place the 2tbsp extra virgin olive oil and truffle oil to a large mixing bowl, and season lightly. Blanch pasta in salted water for 2 /3 minutes or until cooked and slightly firm to the bite. Drain and then toss in the bowl. Place in serving dishes, top with parmesan, enoki, chives, and finally with cepe powder. Serve straight away.