For the dough
- 8 egg yolks
- 250 g wheat flour (preferably hard wheat) & more to knead the dough
For the truffle sauce
- 250 g celeriac
- 2 shallots
- 100 g cold butter
- 3 tbsp olive oil
- 20 ml Madeira
- 20 ml white port wine
- 350 ml vegetable stock
- 250 ml cream
- 42 g white truffle (Tuber magnatum)
- Juice and zest from 1 untreated lemon
- Parmesan cheese to grate over the top
- For the dough, mix the egg yolks and salt lightly, then knead it with flour until smooth. Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes.
- For the sauce, peel and dice the celery. Peel the shallots and cut into strips. Heat 50 g butter with the olive oil in a saucepan, braise the celery cubes and shallots in it over a medium heat for a few minutes. Deglaze with Madeira and port and reduce. Add the vegetable stock and cream, bring to the boil and cook the vegetables until soft.
- Remove the vegetables from the heat. Add 30 g truffle and purée finely for 3 – 5 minutes. Then strain through a fine sieve and boil the sauce again. Season with lemon zest, a little lemon juice and salt and remove from the heat. Dice the remaining butter and whisk into the sauce, which is now no longer boiling, so that it binds and becomes shiny.
- Divide the pasta dough into 3 portions, flatten with your hands and turn each piece through the pasta machine in turn. Use the greatest roller spacing. Repeat several times, reducing the distance between the rollers until the dough is rolled out to 1 – 2 mm thickness. If the dough sticks too much, dust with a little flour. Cut the rolled-out dough into narrow strips.
- Bring plenty of salted water to the boil in a large pan and cook the pasta in it for a few minutes until al dente. Drain, add the pasta to the sauce, heat together and leave to infuse briefly.
- Arrange the pasta on plates and grate some parmesan cheese and the remaining truffle on top.
Recipe: Paul Ivić
Picture: Eisenhut & Mayer, Brandstätter Verlag