Bucatini al tartufo tossed in a Parmesan wheel

Pulse the all-purpose flour, semolina and a pinch of salt together a few times in a food processor, then crack in the eggs.

Process about 60 seconds, scraping down the bowl and kneading by hand as needed, until a crumbly dough forms; add more flour or a little water as necessary.

Wrap in plastic wrap and rest at room temperature 30 minutes.

Feed through the pasta extruder fitted with the bucatini plate one golf-ball-sized piece at a time; keep the dough relatively dry so the extruder does not turn it to mush.

Cut to the desired lengths and keep in the fridge under plastic wrap until needed; overnight is possible but may discolour.

Set the truffle slicer as thin as possible.

Heat the butter and olive oil until foaming, kill the heat and grate in about an ounce of truffle with a rasp grater.

Cook the pasta until al dente, about two minutes, add it to the still-hot truffle butter and oil and toss.

Hollow a crater in the Parmesan wheel, leaving plenty of shavings, and toss the pasta in it with about a quarter cup of pasta water (or grate fresh Parmesan over the pasta and toss).

Plate, top with a little truffle caviar and plenty of freshly shaved truffle.

Variation: cook commercially dried pasta to the manufacturer's specifications and make the truffle butter and oil the same way, killing the heat as it starts to foam.

Variation: heat about a quarter cup of cognac in a high-walled saute pan until just bubbling at the edges, ignite it with a torch and pour it carefully into the cheese wheel.

Variation: spoon the burning cognac around until the alcohol burns off and the cheese starts to melt; once the flame is fully out, toss the pasta in the wheel to emulsify the cognac, cheese, butter and oil.

Variation: plate with plenty of shaved black summer truffle and the truffle pearls on top.