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Scott Pickett

Hand Rolled Macaroni, Parmesan & Black Truffle

This recipe comes from Scott Pickett of The Estelle, who says “everyone who spends a decent amount of time with Phil Howard at [London restaurant] The Square probably shares his love of hand-made pasta, especially the hand-rolled ‘maccas’. This is my latest version of mushroom pasta, with a little truffle to make it super special. We use an espuma gun to make the parmesan cream foam.”


600 g flour
6 egg yolks
4 whole eggs
20 ml olive oil

Parmesan cream:
500 ml cream
3 shallots, finely chopped
100 ml dry white wine
100 g parmesan, finely grated

To finish:
500g pine mushrooms (or your favourite mushrooms) finely sliced
Four or five sprigs tarragon, leaves only
50 g toasted pine nuts, chopped
Australian black truffle
150 ml chicken stock

Notes: If you don’t want to make the pasta then you can use a good quality dried macaroni or similar shape.

For the pasta
Make the pasta as normal. That is, put the flour on a board, make a well in the centre, put the salt and lightly beaten eggs into the centre. Using one hand, gradually draw the flour into the eggs. When it is all incorporated into one single mass, knead lightly and form into a soft ball (wet your hands if it seems a little dry).

To roll the macaroni
Roll out the dough on a pasta machine as for lasagne sheets. Thinner is better. Cut the dough into rectangles, approximately 10cm x 5cm, as if you were making lasagne sheets. I don’t have a macaroni mat (Phil gave one to Joe and Josh but not to me!) so I use a fine piece of dowel. Wrap the pasta around the stick, and roll it on a wooden board to make sure it’s a nice circle shape pasta. Dry for 2-3 hours. I use a bed of uncooked couscous. Blanch the pasta until al dente and refresh. Place aside until required.

For the parmesan cream
Sauté the shallots and garlic until soft in a little butter. Add white wine and reduce by half, then add the cream and reduce by one third. Add the grated parmesan while it is still warm, then strain through a fine sieve. Put into an espuma gun with two charges.

To finish cooking
Sauté the mushrooms in a little extra butter, and when they are soft add the macaroni. Turn gently, then add the chicken stock, and reheat until the past is nicely glazed.

To serve
Place the pasta on plates with the mushrooms. Spoon over a little of the parmesan cream, sprinkle over the pine nuts, and shavings of black truffle. Finish with some tarragon leaves and some freshly grated parmesan.

Serves 6

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