Ingredients
For the pasta
150 g 00 flour
75 g semolina flour
2 whole eggs
1 yolk
15 g black truffle
For the 36 month Parmesan cream
120 g milk
30 g cream
70 g Parmesan stock
100 g Parmigiano Reggiano BIO 36 months
10 g cornflour
For the Parmesan cream
Prepare the Parmesan stock by boiling 50 g of well-cleaned rinds after placing them in 200 g of cold water. Pour the milk, cream, filtered Parmesan broth into a small saucepan and bring to the boil; bind with cornflour dissolved in a little water and finally add the grated Parmesan cheese, letting it melt over a low flame without it coming to the boil.
Procedure
On the work surface, make a well in the flour and add the eggs and beat them lightly with a fork. Start incorporating the flour, mix using a mallet and start kneading, when the dough is homogeneous cut the dough in half and check that there are no air bubbles inside.
Shape into a ball, cover with cling film and leave to rest for 15 – 20 minutes. Lightly flour the work surface and start rolling out the dough from the centre with a rolling pin, the dough is ready when it reaches a thickness of 2 mm.
Sprinkle the dough sheet with flour and fold the dough further around the edges. Complete until you get a strip. Cut in half and cut 1 cm strips.
Boil the pasta in plenty of salted water, drain and cream with a knob of butter emulsified with a little cooking water. Pour the fondue onto the bottom of the plate, lay the pasta on top and sprinkle with the truffle cut into shavings and a sprinkling of pepper. Enjoy!
Many thanks to Chef Noel Lapedota of Ristorande ‘Vetro’ (at the Giardini Margherita greenhouses).
Have you already tried BIO Parmigiano Reggiano from Caseificio BIO Reggiani?
Try it now!
