Fettuccine with Grana Padano, Broad Beans, Peas and Black Truffle


    150 gr semolina flour
    150 gr 00 flour
    3 medium eggs
    1 shallot
    200 gr fresh peas
    200 gr fresh broad beans
    100 gr grated Grana Padano
    30 gr butter
    20 gr chives
    Vegetable stock
    30 gr black truffle

    Serves 4


    Put both types of flour in a bowl, add the eggs and mix with fingertips. When the dough starts to come together, transfer onto the table and knead with palms until smooth. Wrap with cling film and leave to rest in the fridge for about 1 hour.

    Meanwhile, cook the peas and broad beans in salted boiling water for one minute, then transfer immediately to cool in iced water. Drain and set aside for later.

    With a pasta machine, flatten the pasta dough and cut into 6mm wide strings.

    Melt the butter in a large pan and add the chopped shallots. Fry for one minute, then add the peas and broad beans, a pinch of salt, freshly ground nutmeg and a splash of stock.

    In the meantime, cook the pasta in salted boiling water, drain, and transfer into the pan. Add the Grana Padano to get a creamy sauce.

    Finish with shaved truffle.

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