Truffle pasta

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

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