umami Bomb egg Noodles with Truffle

Egg Noodles (*a quality tagliatelle from a delicatessen can be used if time is limited. Island Pasta in Mornington make great quality and suitable fresh pasta alternatives)
1. To make the noodles, begin by cracking two of the eggs into a small bowl. With the third egg, separate the yolk and add the yolk only to the bowl (the third white is not needed for the recipe). Beat together with the olive oil until smooth.

2. Tip flour onto a wooden bench or board. Make a well in the centre with sufficient room for the eggs. Add egg mix and gently incorporate flour from the inner side of the well until the mixture is no longer runny. At this point the remainder of the flour can be folded in.

3. Fold and knead the dough heavily for about 10 minutes until the dough smoothens out and feels bouncy to the touch (you can also use a dough mixer if available). Wrap dough with cling film and allow to rest for 30 mins at room temp (dough can be rested overnight in the fridge but ensure its removed and allowed to come to room temp before rolling).

4. Place a large pot of salted (about 10g or ½ tbsp per litre) water on the stove and allow to come to a boil.

5. Once the dough has relaxed its ready to be rolled out. For ideal results a pasta machine should be used however a rolling pin, and a bit of elbow grease will work as well. Press the dough out into a flat disk on a lightly flour dusted bench. Using a long rolling pin rollout the dough dusting with more flour as needed and turning to ensure even thickness until the sheet of pasta is thin and partially transparent when held up (about 2mm). If using the pasta machine, lightly dust the flattened disc and run through on the thickest setting 2-3 times. Continue to run through the machine while incrementally lowering the thickness until it reaches 2mm. Dust generously with flour to prevent sticking.

6. Cut noodles into 1 cm wide strips then give a good shake to remove excess flour. Place aside to lightly dry while the sauce is being prepared.

Mushrooms
1. Preheat BBQ or heavy cast iron pan on high heat. Cut mushrooms to desired size and toss in olive oil. Grill mushrooms turning every 1-2 mins until golden brown. Remove from heat and add back into bowl. Add disco jam, yuzu (or citrus) juice and a pinch of salt and toss together. Set aside and begin the sauce.

Sauce
1. Preheat a heavy frying pan on a medium-high heat. Add olive oil, ginger and chilli to the pan. Stirring frequently with a wooden spoon.

2. After about 2 minutes they should be lightly coloured and fragrant. Add the garlic and the butter to the pan and continue to cook stirring frequently to avoid the garlic burning. At this point reduce the heat and add the saltbush, smoked kelp, gochugaru and Szechuan peppercorns then sauté for 1-2 mins until fragrant. Add in the barbequed mushrooms and set aside off the heat.

Suppliers
All supplies except for fresh Flinders Truffle and Scorpo Olive Oil can be sourced from Torello farm. Scorpo Olive Oil can be purchased from Tulum Store.
• Mushroom Forestry
• Flinders Truffles (can be sourced from Flinders TruYles farm gate)
• Southern Seagreens
• Lil’s Yolky Dokey Eggs Tuerong Farm
• Tuerong Farm