Tagliolini d’Oro with Porcini...Tagliolini d’Oro with Porcini Soil and Parmigiano-Reggiano Emulsion

Luxurious hand-cut egg pasta finished in a velvet-like 36-month aged cheese emulsion, accented with dehydrated porcini dust and fresh white truffle.

Ingredients

Cooking Instructions

1. 01

   Create a well with the flour on a marble surface; add egg yolks to the center and gradually incorporate until a stiff dough forms. Knead for 10 minutes until elastic, wrap in film, and rest for 30 minutes.

2. 02

   Blitz the dried porcini in a high-speed blender until it becomes a fine 'soil' or powder. Sieve and set aside.

3. 03

   Roll the pasta dough through a machine to the second-thinnest setting, then hand-cut into very thin tagliolini strands. Dust lightly with flour.

4. 04

   In a large shallow pan, bring the chicken brodo to a gentle simmer. Gradually whisk in the cold cultured butter and half the Parmigiano-Reggiano to create a glossy emulsion.

5. 05

   Cook the tagliolini in heavily salted boiling water for 90 seconds. Reserve a small cup of pasta water before draining.

6. 06

   Transfer the pasta directly into the emulsion pan. Toss vigorously over low heat, adding the remaining cheese and a splash of pasta water until the sauce perfectly coats the strands in a creamy glaze.

7. 07

   Twirl the pasta into tight nests in the center of warm plates. Dust one side of the nest with the porcini soil and a hint of lemon zest.

8. 08

   Finish by shaving fresh white truffle generously over the top and adding a tiny pinch of Maldon salt.