"I’m a massive pasta lover and this a great one to make at home with the kids. I also use this recipe in my restaurant for tagliatetelle, raviolis and tortellinis".
Adam Page, Head Chef at The White Hart on the Dartington Estate.
Whisk your eggs, saffron and truffle oil together.
In a food processor add your flour and salt.
Whilst blending flour add the egg mix slowly. Give the machine a little shake to form breadcrumbs. Add the water.
Once breadcrumbs consistency has formed, on the table top knead together by hand, bringing together to a dough. Use the palm of your hand to knead together.
Chill and rest in the fridge for two hours
Once chilled, you can roll out to put through a pasta machine. Use as desired.
