Method

• 1.
  Combine butter and truffle salt in a bowl. Cover with plastic wrap and chill until ready to use.
• 2.
  Heat 2 tsp oil in a frypan over medium-high heat. Add spinach and cook, stirring, for 1 minute or until wilted. Remove from pan and place on paper towel, squeezing out excess liquid. Place spinach, eggs and extra yolks in a small food processor and whiz until well combined.
• 3.
  Place the flour on a clean work surface and make a well in the centre. Pour in the spinach mixture and, using your hands, slowly incorporate the flour to form a soft dough. Knead for 5 minutes or until smooth and elastic. Enclose in plastic wrap and chill for 30 minutes.
• 4.
  Divide the dough into 4 equal portions, then enclose 3 portions in plastic wrap and set aside. Starting on the thickest setting of your pasta machine, run dough through 2-3 times, folding it in half each time, until elastic. Keep rolling the dough through the settings, reducing the thickness each time, until 2mm thick. Place pasta on a semolina-dusted tray and cover with a tea towel while you roll the remaining portions.
• 5.
  Dust each piece with extra flour, then gently roll into a coil. Using a sharp knife, slice each coil into 1cm-thick ribbons. Loosen ribbons by gently tossing with your hands, then lightly dust in flour.
• 6.
  Bring a large saucepan of water to the boil. Cook pasta for 2-3 minutes until al dente, then drain, reserving 1/4 cup (60ml) water. Drizzle pasta with oil and keep warm.
• 7.
  Heat remaining 2 tbs oil in a large frypan over medium-high heat. Add the mushrooms and cook for 4-5 minutes until golden. Season, then add garlic and truffle butter to taste, and toss to combine. Add the reserved water, and stir, scraping the bottom of the pan with a spoon.
• 8.
  Divide spinach pappardelle among bowls, and top with mushrooms, creme fraiche, parmesan and parsley to serve.