for 4 people

Dough

200 g	white flour
100 g	durum wheat semolina
1 ½ dl	water
1 ½ tbsp	olive oil

To shape

a little

olive oil

Sauce

1	shallot
½ tbsp	Truffle oil
1 dl	white wine
2 ½ dl	single cream
80 g	grated Pecorino

Pasta

	salted water, boiling
	salt and pepper to taste

Eggs

2 dl	vinegar
4	fresh eggs

To serve

a little

Truffle oil

How it's done

Dough

Mix the flour and semolina in a bowl. Add the water and oil, knead by hand to form a soft, smooth dough. Cover and leave to rest for approx. 30 mins.

To shape

Divide the dough into 4 portions, cover with some cling film. Brush a baking tray with a little oil. Divide one portion into approx. 15 pieces, shape by hand to make pici approx. 40 cm long. Place the pici on the tray. Shape the remainder of the dough in the same way.

Sauce

Peel and finely chop the shallot. Heat the truffle oil in a wide pan. Add the shallot, sauté for approx. 2 mins. Pour in the wine, reduce by half. Pour in the cream, bring to the boil. Remove the pan from the heat, add the cheese, mix well.

Pasta

Cook the pici in boiling salted water, cook for approx. 3 mins. until al dente. Remove the pasta with a slotted spoon, add to the sauce. Pour in 150 ml of the cooking water, mix, season. Cover the pasta and set aside.

Eggs

Pour the vinegar into the pan of boiling cooking water. Reduce the heat, crack the eggs one at a time into a cup, carefully slide into the simmering water, poach for approx. 4 mins.

To serve

Plate up the pici, remove the eggs with a slotted spoon, drain, serve on top of the pici. Drizzle with a little truffle oil.

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