Medium
4 people
Francesco Mazzei
Ingredients
150g semolina flour
150g plain flour
3 medium eggs
1 shallot
200g fresh peas
200g fresh broad beans
100g grated Grana Padano Riserva
30g butter
Nutmeg
20g chives
Vegetable stock
30g black truffle
Preparation
Add the semolina and plain flour to a mixing bowl.
Add the eggs and combine with your hands.
Once the dough starts to come together, transfer this onto a worktop and knead with your palms, until smooth.
Once smooth, wrap the dough in clingfilm and leave to rest in the fridge for 1 hour.
Meanwhile, cook the peas and broad beans in salted boiling water for one minute, then transfer them immediately to iced water to cool.
Drain and set aside for later.
With a pasta machine, flatten the pasta dough and cut into 6mm wide strips.
Melt the butter in a large pan and add the chopped shallots.
Fry for one minute, then add the peas and broad beans, a pinch of salt, freshly ground nutmeg and a splash of vegetable stock.
In the meantime, cook the pasta in salted boiling water, drain, and transfer into the pan.
Add the grated Grana Padano Riserva to form a creamy sauce. Finish with shaved truffle.
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