Truffled Fazzoletti

• 240 g enriched egg pasta dough
• 1 black winter truffle, weighing 40-50 g<

Roll the pasta dough as usual, to make an elongated rectangle about 12cm wide and about 2mm thick. Shave half the truffle thinly – use a truffle shaver if you have one, but don’t go running to the shops just for this dish. You could spend more on the truffle shaver than the truffle itself, and a humble potato peeler does just as good a job.

Lay the slices of truffle over half the rectan