I am not buying new clothes this winter to save a few quid but I will still celebrate truffle season if I can 😌 We all have our priorities 🙂 #spaghetti #truffle #freshpasta #cheesewheelpasta #recipesoftiktok Full recipe below ⬇️ ——————————- Ingredients 400g grated Grana Padano cheese 500 g fresh Spaghetti 2 garlic cloves 40 g butter 100 g seasonal black truffle (or paste if you prefer) Salt and pepper to taste For the pasta 520 g 00 pasta flour 2 egg yolk 5 whole eggs Extra flour to dust Preparation: Start with your pasta. Knead the flour and eggs until you have a smooth and elastic dough. Wrap with film and leave to rest for about 30 minutes. Then roll the dough into sheets. If you have a wooden board great, if you don’t, a clean surface will work. Slice the pasta into thick sheets and flatten them with a rolling pin. With the help of a pasta machine, roll the pasta out. (This can also be done by hand using a rolling pin and elbow grease). Pass the dough gradually from the largest setting to the mid setting of the machine because to make spaghetti the pasta needs to be at least 3-4 mm thick. Dust the pasta sheets with flour and let them dry on the table for about 10 minutes. Now, you can either cut the spaghetti by hand or using the cutter provided with the machine. Set your spaghetti aside. Brush and quickly rinse the truffles to make sure there is no dirt left. Peel with a paring knife but do not discard the trimmings, instead chop them finely with a knife or with a processor. Set the peeled truffles aside to grate on top of your pasta. Now brown the butter in a small pan and add the garlic. When golden, remove the garlic and add the chopped truffle trimmings. Season with salt and set aside, there you have an amazingly tasty homemade truffle butter. Before cooking the pasta, prepare a quick cheese paste using the grated Grana Padano. Add a couple of spoonfuls of hot water (not boiling) to the cheese and mix it well with a spatula - this will help the cheese melt nicely and will stop it from splitting when you add the hot pasta. If you don’t have a cheese wheel (I know how it sounds, sorry) don’t worry at all, simply use a large heat-resistant bowl to mix the pasta once it’s cooked. Drop the pasta in salted boiling water and cook for 2 minutes until ‘al dente’. Now drain the pasta but retain the cooking water. Mix the pasta with the truffle butter and then slowly incorporate the cheese paste adding a little pasta water at a time to loosen it up. We are looking for a creamy consistency that will coat the pasta evenly. Taste to check whether a little extra salt and pepper are needed and top with grated or shaved fresh truffle.