Fuži s tartufima

Step 1: Heap 10 ½ oz plain flour or 00 flour on a board, make a well and add 3 eggs, 1 tbsp olive oil and 1 pinch salt. Mix with a fork, then knead for 8–10 minutes, until the dough is smooth, firm and silky.

Step 2: Wrap and rest at room temperature for 30 minutes, so it rolls without springing back.

Step 3: Roll the dough on a lightly floured surface to about 1.5 mm thick and cut it into 4 cm squares.

Step 4: Lay a square diagonally, wrap two opposite corners round a pencil or chopstick so they overlap, press firmly to seal and slide the quill off. Spread the fuži on a floured tray.

Step 5: Bring a large pan of water to the boil with 1 tbsp salt. Add the fuži and cook over a high heat for 3–4 minutes, until they float and are tender with a slight bite.

Step 6: Meanwhile, melt 2 ⅞ oz unsalted butter in a wide pan over a low heat until just foaming, then add a ladle of the pasta water and swirl into a pale, creamy sauce.

Step 7: Lift the fuži into the pan and toss for 30 seconds. Take the pan off the heat and grate or stir in two-thirds of the ⅝ oz fresh black or white truffle with the 1 ¾ oz aged hard cheese and 1 pinch black pepper, tossing until glossy.

Step 8: Serve straight away with the rest of the ⅓ oz fresh black or white truffle shaved or grated over each plate.