Egg pappardelle with black truffle and white wine cream sauce

Make a well of flour; add the eggs, water, salt, olive oil and a few drops of white truffle oil to the centre.

Mix with a fork without letting the wall of flour break.

Once a mass of dough forms, knead by folding it over onto itself until very elastic with a sheen on the outside.

Cover with plastic and rest about 30 minutes so the gluten relaxes.

Roll it out enough to fit the thickest setting of the pasta machine without clogging or tearing; once it passes with ease, go one setting thinner each pass, to about the number four setting (the thickness of a few sheets of computer paper).

Flour the top generously and roll the sheet up loosely without pressing; trim the edges square and cut even slices into wide pappardelle ribbons.

In a large saute pan on medium heat, sweat minced onion in a few cubes of butter for a minute or so; add white wine and cook another minute to cook out the alcohol.

Add the cream, shave in a generous helping of parmesan to lightly thicken, finish with shaved black truffle, then turn off the heat.

Boil the pasta in a good-sized pot of salted boiling water, stirring so nothing sticks; no longer than 2 to 3 minutes.

Lightly strain or lift with a wire ladle and transfer to the sauce.

Plate by folding and stacking the ribbons for height; grate parmesan over and shave black truffle on top.