Instructions

For the vegetable stock:

1. Put all the ingredients for the stock into a pan, cover with cold water
2. Bring to the boil
3. Lower the heat and simmer gently for 30-45 mins
4. Remove from the heat and allow to cool
5. Pass through a fine strainer

For the truffle emulsion:

1. Cut the butter into small cubes and return to the fridge
2. Put 200g of veg stock in a saucepan, bring to the boil
3. Add the butter gradually, beating briskly with a whisk
4. As soon as the butter has melted take off the heat, beat the mixture energetically
5. Add the truffle oil, Parmesan or hard cheese and grated fresh truffle

For the pasta:

1. Mix the eggs together with oil
2. Put the flour and the salt into a food processor
3. Slowly add the egg mix to the flour until it forms a breadcrumb consistency
4. Turn out into a clean work surface, then knead the dough for 5 or 6 minutes
5. Wrap in cling film and place in the fridge to rest for 2 hours
6. Cut a piece of the dough off and start to roll through the pasta machine until you reach desired thickness (around 2mm) 
7. Cut the sheet of pasta into strips and lay onto a try of semolina 
8. Bring a saucepan of water to the boil, season with salt
9. Cook the pasta for 2 minutes and drain

To finish:

1. In a separate pan gently warm the truffle emulsion
2. Add the pasta to the emulsion, ensuring all the strips of pasta are well coated
3. Sprinkle with chopped chives
4. Plate and shave fresh truffles on top