“Hats Off”: Home Cooking with Head Chef Thom Gorringe

Simple Truffle Pasta with Parmigiano Reggiano

Serves 4 people

Pasta Dough

  • 250g strong flour (bakers’ flour or tipo 00 flour, plain will also work if others are unavailable but you may need to add a little more)
  • 2 whole eggs
  • 3 egg yolks
  • ¼ teaspoon salt
  • 1 teaspoon olive oil

Weigh out the flour and make a place it on a clean bench making a well in the middle, add the eggs, egg yolks, oil and salt into the middle of the well and whisk with a fork, continue whisk and slowly make the well larger gradually incorporating more and more of the flour, once the egg mixture starts to get quite sticky and thick its time to switch to kneading, knead the dough until a smooth consistent texture is achieved and most of if not all of the flour has been absorbed by the dough, if the dough feels very sticky and is difficult to knead feel free to add a little more flour, to test if the dough is ready gently press down on the dough and if the indent you made springs back its ready to be rested, wrap the dough tightly with cling film and place in the fridge to rest for 30 minutes before rolling.


  • 1 recipe of pasta dough
  • Pasta machine
  • Extra flour for dusting
  • Rolling pin

Divide the pasta dough into 2 equal sized pieces so its easier to manage in the machine roll it into a rough rectangle until its about 5mm thick or just thick enough to fit in the pasta machine on the largest setting, lightly flour the surface on the bench and the dough to ensure it doesn’t stick, run the pasta through the machine on the highest or largest setting twice the change to the next setting, continue this process adding more flour to the surface of the dough when necessary to prevent sticking until you reach the lowest setting of the machine, cut the pasta sheet into 25cm ish lengths, if the machine you are using has a cutting attachment put the pasta sheets through it achieve linguine otherwise you can fold each sheet in half and half again lengthwise and cut with a sharp knife to the desired thickness, once the linguine is cut lightly flour a tray to store the pasta on until cooking and lightly flour the linguine to prevent it from sticking together. Fresh pasta usually take around 3 minutes to cook depending on the thickness.

Garlic Butter Sauce

  • 4 medium sized eschalots
  • 4-5 cloves garlic
  • 200g cultured unsalted butter
  • 260g brown chicken stock (homemade will yield the best results but stork bought is also fine)
  • 75g Parmigiano Reggiano (grana Padano is also fine or any nice hard cheese)


  • 1 bunch chives
  • Australian black truffle use as much or a little as you like usually around 5-10g person is more than enough
  • Fresh linguine or 500g good quality dry pasta of your choice
  • 1 tablespoon olive oil
  • Salt and freshly cracked black pepper to taste

  1. Finely dice the eschalots and garlic, finely slice the chive (use a sharp knife to ensure they don’t get bruised) dice the butter into small cubes, grate the parmesan using a microplane or the finest side of a box grater.
  2. Have all your ingredients prepared and your salted boiling ready for the pasta before you begin cooking the sauce
  3. Heat a large frying pan over medium heat once hot add olive oil and a few cubes of dice butter
  4. Once the butter is melted add in the diced eschalots and gently cook without caramelising for 2 minutes, add the finely diced garlic and cook for a further 2 minutes or until fragrant
  5. Add in the chicken stock and turn up the heat to bring the stock to a boil, once the stock is boiling reduce the heat to achieve a nice simmer and allow the stock to reduce by half
  6. Once the stock is reduced and in the remaining butter and increase the heat slightly
  7. Add your fresh pasta to your large pot of boiling salted water and using tongs or a spoon ensure the noodles stay nice and separate in the pot this will prevent them from sticking together in a large clump, cook for around 3 minutes or to your desired level of al dente (if using dry pasta follow the instruction as per the box)
  8. Stir the sauce to ensure all the butter is melted and is emulsifying with the chicken stock to from a nice thick glossy sauce and add in 1/3 of the grated parmesan
  9. Drain the cooked pasta and carefully add it the pan of sauce reduce the heat of the pan to the lowest setting and gently mix the pasta through the sauce until it is evenly coated and the sauce looks nice and glossy and thick
  10. Add the chopped chives and the remaining parmesan and season to taste with freshly cracked pepper and salt
  11. Plate the pasta in a large family style serving bowl or separate into 4 separate bowls whichever is your preference and shower the top of the pasta with fresh truffle using a microplane or truffle shaver (I personally prefer a microplane as I find it releases more of the truffle natural aromas and has a bigger impact on the dishes as it spreads to each mouthful of pasta more easily)