Chestnut tagliatelle with wild mushroom sauce and white truffle

Preparation method

1. For the pasta, sift the flours into the bowl of a food processor and add the olive oil and salt. Set the motor to its slowest speed and add the eggs, one at a time, until the mixture comes together as a dough.

2. Turn the dough out onto a lightly floured work surface and knead for 5 minutes until smooth. Once kneaded, roll the dough into a ball and wrap tightly in cling film. Chill in the fridge for at least 20 minutes.

3. Once chilled, cut the pasta dough into 2 pieces if necessary (or several pieces that are more manageable in size) and flatten each with a rolling pin to about 0.5cm/¼in thickness.

4. Pass one piece of pasta dough through a pasta machine set at its widest setting. Fold each edge of the rolled pasta dough over the middle section of the dough (so that it ends up one-third of its original width and three times its original height) and reroll through the same setting.

5. Repeat this process without changing the setting of the pasta machine until the pasta is shiny and rectangular in shape. Then repeat the process with the remaining piece(s) of pasta dough.

6. Decrease the roller setting of the pasta machine by one grade and pass the piece(s) of pasta dough through the rollers once more. Each time you pass the pasta through the rollers, decrease the setting by one grade until you reach the penultimate or final setting and the pasta dough is smooth and supple.

7. Using a sharp knife, cut the sheets of pasta dough into 50cm x 25cm/20in x 10in rectangles. Using the same knife, or the cutter attachment on the pasta machine, cut each rectangle of pasta dough into long strips of tagliatelle. Hang each on a pasta drying rack for 30 minutes.

8. For the sauce, heat the olive oil and butter in a frying pan over a medium heat. Add the garlic cloves and fry until softened but not browned.

9. Drain the porcini mushrooms over a bowl, reserving the soaking liquid. Add the drained mushrooms to the pan, then add the fresh wild mushrooms. Increase the heat to high and fry until all of the liquid in the pan has evaporated.

10. Pour in the white wine and bring the mixture to a simmer. Continue to simmer until the liquid has evaporated, stirring occasionally.

11. Pour in the reserved soaking water from the porcini and bring the mixture to a simmer. Continue to simmer until the liquid has evaporated, stirring occasionally.

12. Season, to taste, with salt and freshly ground black pepper.

13. To cook the pasta, bring a large pan of salted water to the boil. Add the pasta and boil for 2½-3 minutes, or until al dente. Using a ladle, remove some of the cooking water from the pan and set aside in a bowl, then drain the pasta.

14. To serve, stir the cooked pasta into the sauce and sprinkle over the chopped parsley and grated parmesan; loosen the mixture with some of the water reserved from the pasta pan, as necessary. Serve in bowls, drizzled with a little truffle oil and garnished with a few white truffle shavings, if using.

1-2 hours preparation time

10 to 30 mins cooking time

Serves 4