Cavatelli with dried porcini in the dough and truffle cream

Simple but wonderful, intensely flavoured dough with truffle cream. Parmesan fondue works without truffles, or simply extra virgin olive oil and Parmesan because the pasta is so flavourful.

INGREDIENTS FOR 4 PEOPLE

400 g TYPE 0 FLOUR

30 g DRIED PORCINI

200 ml WATER

1 PINCH OF SALT

SEMOLINA

TRUFFLE CREAM

100 g SOFTENED BUTTER

3 SMALL TRUFFLES

4 TABLESPOONS OF GRATED PARMESAN

SALT

PEPPER

I put dried porcini in a processor.

I grind finely.

I put flour on the worktop with mushroom powder and salt.

I gradually add water and knead; more may be needed depending on the flour absorption.

I knead smooth and uniform, wrap and rest half an hour.

I use my cavatelli machine, or cut small pieces and drag with index and middle fingers on the worktop. I form thin logs like gnocchi, dusting with semolina.

I feed through the machine and turn the handle to form cavatelli.

I mix soft butter with thoroughly washed, brushed and processed truffles.

I add oil, salt and pepper, reserving some chopped truffle to finish.

I add Parmesan and work to a soft cream.

I cook cavatelli in salted water briefly and add to truffle cream in a bowl, with a tablespoon of pasta water if needed. Toss off the heat to keep creamy.

I plate with more truffle and Parmesan.