White truffle and Parmesan tagliatelle

Begin by making the Parmesan stock. Place the Parmesan and water into a saucepan and bring to around 70°C (do not allow to boil). Remove from the heat, cover with cling film and set aside to infuse at room temperature for 1 hour

Meanwhile, make the pasta. Mix the eggs, egg yolks and olive oil together. Place the flour on a work surface and make a well in the middle. Add the egg mixture and bring together into a smooth elastic dough (this will take at least 10 minutes of kneading). Once you’re happy with the texture, wrap the dough in cling film and place in the fridge to chill for 30 minutes

Divide the dough into 4 pieces and roll it through a pasta machine, starting from the widest setting and working through to the lowest setting (usually number 1). Trim the sheets into neat rectangles, then leave to dry slightly for 5 minutes

Use a knife to cut the sheets into 1cm strips, then toss with semolina to stop them sticking together. Cover with a tea towel until ready to cook

When ready to serve, strain the Parmesan stock through a fine sieve into a clean saucepan. Bring to the boil, then add the butter a little at a time and simmer until emulsified and slightly thickened

While the stock is simmering, bring a large pan of salted water to the boil. Add the tagliatelle and cook for 1 minute, then drain and add to the Parmesan stock. Remove from the heat, stir in the grated Parmesan and season with salt and a few drops of truffle oil

Divide the tagliatelle between 4 bowls, ensuring there is plenty of the stock in each. Finish with a generous amount of freshly shaved white truffle and serve