FOR THE NOODLES
500g bread flour (or any high protein flour)
1 teaspoon salt
250 ml water, ½ cup + 1 teaspoon
Cooking oil, for coating the dough
FOR THE SAUCE & GARNISH
100g butter, cubed
2 tbsp olive oil
2 tbsp soy sauce
100g pine mushrooms, thinly sliced
30g chives, finely chopped
Salt and pepper to taste
TO MAKE THE DOUGH
To make the dough, add the flour, salt and water into the bowl of the stand mixer. Knead on low speed until a smooth dough forms. This should take 10-15 minutes.
Divide the dough into 4 equal parts. Using a rolling pin, flatten each piece into a rectangle shape. Add the pasta roller attachment and gently feed the flattened dough through the roller until you achieve your desired thickness. I think 5mm is the perfect thickness before resting. Coat each piece with oil and place them on a tray. Cover with plastic wrap and let the dough rest for 1.5 hours.
TO MAKE THE SAUCE
To a frypan, melt the butter over low heat and add in the olive oil. Add in the mushrooms and saute for 2-3 minutes. Add in the soy sauce and taste to season. Set aside.
TO MAKE & COOK THE NOODLES
Bring a large pot of water to a rapid boil. In the meantime, cut the dough.
Place one piece of dough on a chopping board. Widthways, cut it into strips with 3 cm in width.
Pick up one strip of dough by holding each end gently. Pull each end towards opposite directions. The movement should be smooth and consistent.
As your arms move apart, bounce the noodle against the kitchen bench to help it stretch further.
Fold the noodle and repeat the movement until you get one portion.
Cook as soon as the noodles are pulled. Drop the pulled noodles into boiling water. Repeat the procedure to pull other strips cut from the first piece of dough.
Cook the noodles for 1 minute in the boiling water. Remove and rinse under cold water. Add the cooked noodles to the frypan with the soy butter and mushrooms and toss through to coat.
TO SERVE
Place in a serving bowl and garnish with freshly shaved truffles and some chives.
