Tagliatelle with green vegetables, butter and black truffles

This recipe is from season 1, episode 3 of Paddock to Plate.

Serves 4

Ingredients

• 2 bunches asparagus
• 1 bunch broccolini
• 120 g green beans, trimmed
• 120 g snow peas, trimmed
• 100 g salted cultured butter, diced
• 10 g black truffle
• Salt and pepper
• Extra-virgin olive oil

Pasta dough

• 250 g 00 flour
• 2 eggs
• 2 egg yolks
• Salt

Directions

1. To make the pasta dough, place a pile of flour on a work bench, make a well in the centre, then add the eggs and yolks and a generous pinch of salt. Mix the flour into the egg mixture with a fork, pulling in the flour from the edges first, then gradually incorporating more until the dough comes together, adding more flour if dough is too sticky. Knead for a few minutes until smooth, wrap in plastic wrap and rest at room temperature for 30 minutes. This should yield about 350g fresh pasta.
2. Meanwhile to prepare the greens, using your hands, snap off the broccolini florets and the tips of the asparagus, then snap the beans and the snow peas in half and set-aside until ready to cook the pasta.
3. Set a pasta machine to the widest setting, divide the dough into quarters, then roll through about ten times, each time folding the pasta on itself, flouring well as you go. Start to tighten the rollers by changing the dial on the pasta machine notch by notch, rolling, flouring and folding as you go. As the pasta sheets get thinner, you may need to cut the sheets to make them easier to handle (don’t cut too short or you won’t have nice, long tagliatelle). When the pasta sheets are quite thin (about 2mm), cut into tagliatelle on the tagliatelle attachment, then dust with extra flour to keep the strands separate and place on a tray.
4. Cook the tagliatelle and green vegetables in a large saucepan of boiling, salted water with a little olive oil added to it (this will make the vegetables glisten) for 2-3 minutes or until al dente. Melt butter in a metal bowl sitting over the boiling water.
5. Drain pasta and vegetables and toss with warm melted butter and shaved truffle, season to taste and serve scattered with extra truffle shavings to garnish.