- Pasta dough
- 200g OO pasta flour
- 2 medium size eggs
- Large pinch of salt
- 125g unsalted butter
- 85g freshly grated parmesan
- Maldon sea salt and freshly cracked black pepper
- 200g of King oyster mushrooms, very thinly sliced
- Splash of white truffle oil
- 4 tablespoons of finely chopped chives
First, make your pasta dough. 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. 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. Blanch in Salted water for 2/3 minutes or until cooked and slightly firm to the bite.
To finish. Melt the butter gently in a large pan, until just melted.
Drain the pasta, reserving a little of the cooking water. Add the pasta to the pan, and give it a toss, whilst seasoning with the salt, pepper and some of the parmesan (little bit at a time).
Remove the pan from the heat and add the sliced mushrooms, truffle oil, chives and the rest of the parmesan. If it appears to be a little dry add some of the reserved pasta cooking water, and give it another toss. Serve straight away.