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Fresh Truffles With Fresh Pasta


Preparation: 30 minutes  /  Cooking: 30 minutes


  • This makes a delicious starter for four.
  • 25g Fresh White or Black Winter Truffles or 50g Black Autumn Truffles
  • 300g of a thick ribboned fresh egg pasta, such as papardelle (200g if using dried pasta)
  • 50g Parmesan or Grana Padano
  • 50g butter
  • 2 tbsp Extra Virgin Olive Oil
  • Salt to taste


Step 1:
Step 2:
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Step 4:


  1. Using a fine cheese grater, grate two thirds of the fresh Truffles into a mixing bowl and add the butter and olive oil.
  2. Mix thoroughly and heat gently in a large flat bottomed pan until the butter is liquid.
  3. Grate the cheese with the same grater (to ensure none of the fresh Truffles are wasted) and set aside.
  4. Bring a small saucepan of salted water to the boil and cook the pasta until al dente.
  5. Drain the pasta, then put the pasta into the pan with the Truffle sauce, add the grated cheese and mix through.
  6. Plate up the pasta, bring to the table, and for the grand finale, shave the remaining fresh Truffles at the table over each plate of pasta. Mmmm, buonissimo!

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