250g Pasta flour, 2 eggs, 1 teaspoon olive oil , 200g Mascarpone, 1 egg yolk, truffle
- Knead the flour, 2 whole eggs and teaspoon of olive oil into a dough and leave to rest for a few hours. (The more you knead the dough the more firm the pasta will be). Roll out using a standard pasta machine, leave to dry briefly and cut.
- Warm the mascarpone, egg yolk and finely chopped truffle (slices) slightly and mix until smooth.
- Cook the fresh pasta in plenty of salted water briefly and serve with the sauce.
My tip: When serving, grate some truffle over the top. Enjoy cooking and bon appetit!
Yours, Paul Edlinger