New Season Black Truffle Tagliatelle

Hand-rolled Pasta


95g Fresh Eggs - Room Temp

70g Fresh Egg Yolks

325g Pasta Flour

Pinch salt

1 Dessertspoon of High Quality Olive Oil

Method for Pasta:

- Lightly beat the eggs & yolks together in a large bowl

- Place the flour, salt and olive oil into a food mixer and turn it on

- Gradually add in the eggs slowly into the food mixer

- Dust kitchen surface lightly with flour

- Once mixed, take mixture out of the food mixer and place on floured surface

- Mix the pasta mixture together by hand and begin to knead it together for at least ten minutes. You want the mixture to become a smooth, elasticated ball

- Once it forms dough, wrap in cling film and place it in the fridge to chill for at least one hour

- Remove pasta for at least 40 minutes before it’s ready to be used

- Once the pasta dough has rested at room temperature (for at least 40 minutes), dust kitchen surface lightly with flour

- Begin to roll out the dough until it is thin enough for you to see the outline of your hand through it. Fold the ends of the dough into the middle, then fold the folded ends in again toward the middle again. Do that one more time.

- Trim the edges of the folded pasta, and then begin cutting thin strips.

- Place onto lightly floured trays ready to cook

Place a large pan of water with a good splash off high quality olive oil and bring to the boil

Reduce to a medium heat and gently cook the tagliatelle ....cook al-dente “with a bite”

For the mushroom stock

25g unsalted butter

100g finely diced onion

1kg super white button mushrooms

1 Litre Chicken stock

For the New black truffles

100g black truffles

100g unsalted butter

50g finely grated Parmesan

75 ml olive oil


- Place large pot on the hob on a medium heat

- Add the unsalted butter and melt gently

- Add the finely diced onions and season with salt and pepper

- Cook the onions gently until they are soft and then add the button mushrooms to the pot

- Cook the soft onions and mushrooms for a further five minutes

- Once the onions and mushroom are cooked, add the chicken stock

- Add the chicken stock to the pot and bring to the boil

- Once brought to the boil leave to rest for 10-15 minutes to absorb all the flavours

- Strain the stock

- Taste for seasoning and put to one side

- Separate the mushroom stock into four separate pans and add the grated parmesan, finely sliced black truffle and the unsalted butter

- Add the pasta you made earlier to the pan and toss gently over high heat until all ingredients are combined

- Place the pasta into four serving bowls for your guests!

- If you are feeling generous, grate more parmesan and add thinly sliced truffle on top of the servings.

- Enjoy!

Wine suggestion by Peter Adshead, Restaurant Manager at Paul Tamburrini at Macdonald Holyrood Hotel

“Truffle has an amazing flavour and to match it is great fun! This fantastic dish that Paul has created would ideally suit an aged white wine. However with Chardonnay, it is easy to grow in so many different climates that is can be made badly but when you find a good one, you will know! Keeping it Italian, I’d suggest hunt out an aged Isole e Olena Chardonnay from Tuscany with its creamy rich palate to match the creamy palate of the dish. All good white Burgundies with some bottle age will go perfectly with this dish”