Egg pasta with early broad beans, Provolone Valpadana and black truffle

Egg pasta with early broad beans, Provolone Valpadana and black truffle

Recipe Details

. Difficulty: Low . Serves: 4 people . Method: 30 min . Cooking: 14 min


Without dried fruit Without dried fruit
Without crustaceans Without crustaceans


125 g flour “00”
100 g semolina
2 eggs
1 egg-yolk
1 spoonful of water
1 pinch of salt.
For the sauce
1,5 kg of broad beans
2 mature tomatoes
approximately 100 g of sweet Provolone Valpadana cut into small cubes
extravergin olive oil
2 cloves of garlic
1 black truffle small ball
10 leaves of basil


To make the pastry you need to work the semolina and the flour with eggs, salt and water until you obtain a ball of a right consistency.

Leave it to stand for 30 minutes approximately it into spaghetti. For the sauce, you need to shell the broad beans, make them boil for just a few moments in boiling water, let them cool down immediately under cold water and, finally, peel them.

Skin the tomatoes, take out their seeds and cut their pulp into cubes. Heat the oil in a quite big pan, brown the cloves of garlic in it, add the broad beans, cook for 2 minutes, then add the tomato and the basil, then stir.

Put salt and continue the cooking for some minutes more.

At this point, cook the spaghetti al dente in salted water, strain them and pour them in the pan containing the prepared sauce.

Then thicken it with cheese and serve it on very hot plates. Garnish with truffle slices.
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