1. To make the dough, start by weighing out eggs. Add in olive oil & combine.
2. Make a well on the bench with the semolina & slowly add egg mixture, using a fork to mix as you go. Once combined into lose dough, knead on to a floured bench until smooth. (5-8 minutes) Allow to rest for 1 day before using.
3. Cut the dough in half & roll each piece through a pasta roller on the widest setting, fold in half & roll through again repeating the process until the dough is silky smooth.
4. Pass through the roller reducing the settings until the dough is approximately 2mm thick & 10cm wide. At this stage, shave truffle sporadically on one half width wise on to the sheet of pasta. Fold like a book & run through roller once more on the second last setting. You will be left with a ‘stain glass truffle effect’ in your dough.
5. Cut into pappardelle & place aside.
6. Have a pot of rolling salted water & a heavy based fry pan ready.
7. Cook off guanciale until fat has rendered. Simultaneously add pasta to the water, 3 minutes should do it.
8. Deglaze the guanciale with white wine, turn the pan off & add pasta & a little of the pasta water. Add butter, pecorino & toss for a few minutes with residual heat to combine. Add salt & pepper then toss again. Once glossy, you’re ready to plate.
9. To serve, place an egg yolk carefully in the middle, then shave remainder truffle all over.