Strozzapreti with chicken stock, truffle, butter and Parmesan

4
20 minutes

Ingredients

Pasta

  • 350g of 00 flour
  • 75g of egg yolk, (approx. 5 yolks)
  • 1 dash of olive oil
  • 65ml of water
  • 1 pinch of salt

Sauce

  • 250ml of chicken stock, best quality
  • 120g of unsalted butter
  • 40g of black truffle
  • 10g of Parmesan, aged, finely grated (about 1 heaped tbsp)

Method

1
If you do not have a pasta extruder, you are better off buying a top-quality dried pasta than making freshly rolled pasta. This dish requires pasta that still has a firmness and ‘bite’ that you just cannot successfully get from hand-rolled pasta. If using dried pasta, cook it in boiling salted water until al dente, then skip to step 4
2
If you are making the pasta from scratch, place the flour into a pasta extruder fitted with a strozzapreti die. Mix the egg yolks, olive oil and water together, add a pinch of salt, turn on the extruder and gradually add the egg mix. Knead until crumb like and then extrude, cutting into roughly 6cm lengths. Store the cut pasta on a tray covered with a cloth
  • 350g of 00 flour
  • 75g of egg yolk, (approx. 5 yolks)
  • 1 dash of olive oil
  • 65ml of water
  • 1 pinch of salt
3
Place a large pan of well-salted water on to boil. Drop the pasta into the water and cook at a rolling boil for 4 minutes. Check for doneness and cook further if it seems undercooked – the pasta should be firm
4
Meanwhile bring the chicken stock to the boil, add the butter and, using a microplane, grate in the truffle. Boil this mixture briefly to create a wonderful buttery emulsion, but do not allow to reduce
  • 250ml of chicken stock, best quality
  • 120g of unsalted butter
  • 40g of black truffle
5
Once cooked, drain the pasta and add to the sauce, cooking briefly until the pasta is glazed in the truffle emulsion. This will take a minute or two and is key to the success of the dish. The strozzapreti and sauce should become one epic entity of buttery, truffley, starchy pasta
6
Tip into 4 warmed bowls and finish with freshly grated Parmesan
  • 10g of Parmesan, aged, finely grated (about 1 heaped tbsp)