Back

Fettuccine with Grana Padano PDO, broad beans and black truffle

Serves: 6

Cooking time: Prep 1hr 10mins Cook 15mins

Difficulty: Easy

Difficulty

  • 150g semolina flour
  • 150 'oo' flour
  • 3 medium eggs
  • 1 shallot
  • 200g fresh peas
  • 200g fresh broad beans
  • 200g grated Grana Padano PDO cheese
  • 30g butter
  • Nutmeg
  • 20g chives
  • Vegetable stock
  • 30g black truffle

Francesco Mazzei’s recipe makes the perfect summer dish, combining Italian basics like Grana Padano PDO cheese with luxurious black truffle. Perfect served with a chilled glass of Prosecco DOC

1. To make the pasta dough, put the semolina and ‘oo’ flour in a bowl, add the eggs and mix with your fingertips. When the dough starts to come together, transfer onto a work surface and knead until smooth. Wrap with cling film and leave to rest in the fridge for about an hour.

2. 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.

3. Make the pasta using a pasta machine: flatten the pasta dough and cut into strings 6mm wide.

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

5. In the meantime, cook the pasta in salted boiling water, drain and transfer into the pan. Add the truffles and chives on top.

6. Add the Grana Padano PDO when finished. Serve with a glass of Prosecco DOC

Ingredients

  • 150g semolina flour
  • 150 'oo' flour
  • 3 medium eggs
  • 1 shallot
  • 200g fresh peas
  • 200g fresh broad beans
  • 200g grated Grana Padano PDO cheese
  • 30g butter
  • Nutmeg
  • 20g chives
  • Vegetable stock
  • 30g black truffle

Festival Partners