Pasta with Radish and Truffle

For the pasta, knead egg, flour, semolina, egg yolk, olive oil and 1 pinch of salt into a smooth dough, wrap in cling film and rest at room temperature for approx. 3o min. With a floured pasta walker or pasta machine, roll out the.dough thinly and cut squares about 2, cm in size.

For the sauce, in a frying pan, bring the clear soup to a boil with the whipping cream and reduce. add a few drops of truffle oil and let the cold butter melt in the sauce.

For the garnish, remove the peel from the radish and cut into thin strips. Blanch in salted water, drain and add to the sauce. Cook the noodles in salted water, drain in a sieve and add to the frying pan, tossing everything together well. Finely grate the truffle over the pasta with a truffle slicer. Season with salt, nutmeg and cayenne and sprinkle with chives.

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