The West

Picture: Iain Gillespie/The West Australian

The key to this dish is the soft-poached egg, so take care not to overcook it as it helps form the most luxurious sauce.

RECIPE: Truffle pasta with a truffled poached egg
Serves 4

finely chopped fresh truffle
4 eggs

For the pasta:
250g Tipo '00' flour
3 eggs
1/2 tsp olive oil
2 bunches asparagus, trimmed
40g cold butter
shaved black truffle
40g parmesan

As soon as you get your fresh truffle home, place in an air-tight container with the eggs in the fridge to infuse for as long as possible (a few days is ideal) In a food processor combine flour, 3 eggs and oil until the mix resembles breadcrumbs. Add the chopped truffle and pulse once or twice. Tip on to a work surface and bring together into a ball. Knead the dough for a few minutes until smooth, wrap in plastic and refrigerate for a few hours.

Using a pasta machine, roll out dough on the thinnest setting and cut into 2cm wide strips. Bring two pots of salted water to the boil and blanch asparagus in one. Remove, reduce the heat to a simmer and stir to create a whirlpool. Poach the eggs by breaking them into a cup and slowly pouring into the whirlpool. Poach for 2-3 minutes or until just set.

Meanwhile, cook the pasta for 1-2 minutes then drain and toss with the asparagus. Heat a small frying pan and add the cold butter, cooking until it foams and turns nut-brown. To serve, divide the pasta and asparagus among four bowls, top with a poached egg and some shaved truffle. Drizzle with the butter and add some grated parmesan cheese.

The West Australian

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