Method

• 1.
  For the pasta, place semolina and our in a large bowl and make a well in the centre. Lightly beat the eggs with 1 tbs water and pour into the well.
• 2.
  Using a fork, slowly combine the dry ingredients with the egg. Turn dough out onto a clean work surface and knead for 10 minutes or until smooth.
• 3.
  Enclose in plastic wrap and set aside at room temperature for 30 minutes to rest.
• 4.
  Divide the dough into 3 equal pieces, then enclose 2 portions in plastic wrap and set aside. Start on the thickest setting of your pasta machine.
• 5.
  Run the dough through 2-3 times, folding it in half each time, until elastic. Keep rolling dough through the settings, reducing the thickness each time, until 2mm thick.
• 6.
  Pass through the fettucine cutter on the pasta machine, then place in a single layer on a semolina-dusted tray and cover with a clean tea towel while you roll and cut remaining pieces.
• 7.
  In batches, cook pasta in a saucepan of boiling, salted water for 3 minutes or until al dente. Drain, reserving 1/4 cup (60ml) cooking liquid.
• 8.
  Meanwhile, heat oil in a large frypan over medium-high heat. Add mushrooms and garlic, and cook, tossing the pan, for 3-4 minutes until mushrooms are golden.
• 9.
  Add chicken stock, white wine and 50g butter and cook, tossing the pan, for 6-8 minutes until slightly reduced.
• 10.
  Add herbs and season, then simmer for 2 minutes to infuse. Add pasta to the saucepan with parmesan, remaining 50g butter and reserved cooking liquid (adding a little extra water if necessary) and stir to coat and warm through.
• 11.
  Divide pasta among bowls. Carefully place an egg yolk on top and scatter with extra parmesan, truffle and nuts. Stir egg yolks through hot pasta at the table.