Making your own pasta is rewarding, impressive and easy; all you need is patience, care and quality ingredients. There’s no going back once you’ve made your own homemade pasta.
Fresh black autumn truffles are in season and Italian white truffles from Alba are early on the market and set for a good yield this year. That said fresh truffles are difficult and expensive to buy, so try good quality truffle oil or truffle puree or ‘salsa’, which are more widely available.
The Sugar Club truffle vinaigrette or truffle tapenade (available at Liberty department store or online in our shopping section), is an excellent alternative, made from Umbrian black summer truffles. (See notes on truffles).
Serves 6
 
 
I home made pasta
500 g -
Italian “00” pasta flour (see tips)  
5 -
large Eggs  
30 ml -
Olive oil  
Pinch -
Sea Salt (a generous pinch)  
200 g -
Italian “00” semolina flour (for dusting and firming your dough)  
     
     
II Main recipe
     
5 g -
Fresh White truffles and or black.  
or
   
20 g -
Fresh Black truffles tapenade / salsa.  
4 -
cloves Garlic  
Splash -
Olive oil  
5 L -
Water

 

N.B. Fresh truffles are available during the winter and autumn. Out of season, altrenatively use:

1 Tbsp - Truffle tapenade / salsa, Truffle oil or Truffle vinaigrette.

Home made pasta
 

1. In a large mixing bowl, add the flour and create a well in the middle.
 
  2. Place the eggs, salt and oil in the well.
 

 

 3. Using a dinner fork, ‘beat’ the eggs to break them and slowly start incorporating the flour, turning the bowl as you go. When the mixture starts to get too thick to comfortably move around with the fork, dig in with your hands!
   
  4. Leave to stand for about 20mins; the flakes will drop to the bottom of the pot indicating that the dashi is ready to be strained through a meshed strainer.
   
  5. Mix until you have a clean bowl and soft dough.
   
6. Wrap in cling film and place in the fridge for about an hour.
 
See technique section for how to roll and cut pasta.
 
   

To cook and serve the pasta ‘aglio e olio’
 

1. Get a large pot of water and bring it to a rolling boil. Pasta water loves generous seasoning with good quality sea salt.
 
  2. Finely slice some garlic and have a good bottle of olive oil to hand.
 

 

 3. Plunge your pasta into the water. Immediately give it a gentle stir. Boil for about 2 minutes and no longer. It should be floating on the top.
   
  4. Just before you drain the pasta, reserve a 300ml dipper (measuring jug or a coffee mug) of the pasta water.
   
  5. Drain the pasta and set aside briefly. To the empty and dry pot add the garlic and a generous splash of olive oil. Fry. As the garlic releases its aroma add the pasta water to avoid over browning the garlic.
   
6. Return the pasta to the pan. Turn the heat to low and stir.
 
7. Lastly you need to season the pasta and create a ‘saucy effect’ with the water and oil. It is important to get the correct ratio of water to oil – too little water and your pasta will look and taste oily – too much water and the oil will look like droplets on the water and your ‘sauce’ will be too thin. With the correct combination the oil will emulsify with the water and create a viscous ‘sauce’ that will stick to the pasta and keep it moist throughout the eating! (see tips).
 
  Recipes by David Selex
Head Chef, The Sugar Club