Method

To make the pasta:
Place the flour and pepper onto the work surface, make a well in the centre and pop the eggs and oil in.
Slowly combine with one hand, knead until combined and rest for 20 minutes outside the fridge or up to 24 hours in the fridge.
Roll as thin as you can and cut into desired shapes.
Boil in salted water for 2 minutes lift out and serve.

To finish the dish:
Slice and fry the mushrooms in the garlic oil and a large pinch of salt until golden brown
Combine with the fresh pasta, plate up and top with more truffle oil, parmesan and fresh truffle if using