- 3 eggs,
- 300 g flour,
- salt and olive oil to taste
- 90 g Porcini Mushroom Sauce
- 40 g Butter with Bianchetto Truffle
Make a well in the flour (leaving some aside in case of need) and put the eggs in the centre with a pinch of salt and a drizzle of oil. Break the eggs with a fork and mix them with a little flour. When they have incorporated almost all the flour, knead vigorously with your hands until you obtain a homogeneous, smooth and elastic mixture. Leave to rest for about 1 hour. Cut the dough into several parts, flour it lightly and on a pastry board roll it out with a rolling pin or with the help of a pasta machine. Once the dough is the thickness you prefer, cut it into a daisy-shaped mould, place a spoonful of ´Boscovivo´ porcini mushroom sauce inside and close it with another daisy on top. Boil the daisies in plenty of salted water for about 2-3 minutes. Drain them and season with ´Boscovivo´ white truffle butter.