TIP: Don’t wash the mushrooms before you cook them. Use a fine-bristled brush such as an egg wash brush to brush off any soil etc that might be on them instead, because you don’t want to ruin their structure with water.
FOR THE PASTA
28 egg yolks
500g. Pangkarra wholegrain durum flour from Clare Valley
Place all the ingredients into a mixing bowl with the dough hook attachment and mix on slow speed until smooth dough has formed. Wrap and refrigerate for two hours, allowing the dough to rest before using.
Cut the pasta dough in half and roll through the pasta roller on the widest opening. Fold and roll through again and repeat this until the dough is silky smooth in texture, then roll through the pasta roller through the settings until 2mm in thickness. Cut the pasta sheet into 20cm pieces.
Roll through the taglierini cutter or if you haven’t got a cutter, flour the sheets thoroughly and stack together, then cut with a sharp knife into 5mm wide pasta strips.
Roll into 100g portions.
TO ASSEMBLE THE DISH
150ml extra virgin olive oil
15g garlic, crushed
750g pine mushrooms, sliced
120g unsalted butter
30g flat leaf parsley, chopped
90g Reggiano Parmigiano, grated
Salt and cracked black pepper, to taste
30g Australian black truffle
Bring a pot of salted water to the boil.
Heat a pan on moderate heat with the olive oil and cook the garlic for a few seconds to infuse the oil mix in the mushrooms, and mix continuously for a minute. Add the butter and parsley season with salt and pepper.
Drop the pasta in the boiling water and mix gently to separate strands. Cook al dente for two minutes; strain and add to pasta with the Parmesan to the pan. Mix vigorously to emulsify, adding a little of the pasta water to the pan, and plate.
Shave Australian truffle over the top and serve immediately.