pasta making

Combine the eggs and yolks in a robo coupe and blend until smooth, add the pasta flour and pulse the mixture until you obtain a breadcrumb like consistency.
Remove the dough from the Robo Coupe and knead until smooth, then split the dough into 2 pieces and vac pac.
Leave the dough to rest for 2-3 hours.

parmesan stock

Finely grate the parmesan and add the water and any truffle peelings you may have.
Place in a vac pac bag, seal the bag and put it in the steamer for 25 mins at 85 degrees.
Once cooked, pour the stock into a tall vessel and blast chill until below 5 degrees.
Remove the fat from the top of the stock and place the stock in a clean container.

pasta rolling

Remove the dough from the vac pac bag and roll out with a rolling pin.
Then start rolling the pasta through the pasta machine to obtain pasta sheets. You need to laminate the pasta by repeatedly rolling it through the different setting on the pasta machine until you get to number 2.
Then trim up your pasta sheets and leave to hang for a few moments to help dry the pasta slightly, then roll it through the spaghetti attachment.
Blanch the pasta for 30 seconds in boiling salted water and then into iced water to chill the pasta.
Remove from the iced water and weigh into 80g portions then place on a covered tray in the fridge so that the pasta does not dry out.

finish

Place 200ml of the parmesan stock in a pan and slowly bring to the boil, add 25g of butter and reduce until you have an emulsified stock.
Add 3g of freshly grated black truffle and then add your spaghetti.
Give the pan a little shake to combine the pasta, making sure it is coated in the truffle and parmesan emulsion.
Check the seasoning and add salt if required.
Place the pasta in a bowl and cover with generous shavings of black truffle and finish with a drizzle of Capezzana olive oil.