There’s no two ways about it, the Italian food philosophy is one of the world’s most effective and gratifying. It works on two fundamental principles: quality ingredients and classic flavour combinations. It follows then that authentic Italian dining is simple to emulate at home and this recipe for Truffle Pesto Pasta is a case in point.
- 100g ’00″ flour (or a multiple of 100g if you are making more)
- 1 large egg (per 100g flour)
- A splash of olive oil
- 2 cloves garlic
- truffle oil
- 1/2 small black truffle
- Big Handful basil
- Pine nuts
- Coarse sea salt
- Black pepper
- Small squeeze of lemon
1. Pile up the flour on a clean surface; make a well in the middle
2. Beat the egg(s) and oil and add to the well. Combine the mixture. It will be messy to begin with, but keep going and it will eventually form afirm dough. Knead the dough for a few minutes.
4. Leave dough to rest for 20 minutes. Then roll out as thinly as possible and cut into ribbons or tear into big satisfying strips.
1. Using a food processor or pestle and mortar grind up all the ingredients with plenty of oil
1. Cook pasta for 3 or 4 minutes in boiling salted water
2. Heat Pesto for a minute on a low heat.
3. Combine the pasta and sauce
4. Serve with shavings of truffle, whole pine nuts, fresh basil and parmesan
You can buy black truffle reasonably cheaply (about £8 for a small jar at Waitrose), or you can buy truffle oil at any retailer for less than a fiver.