Have fun preparing this mushroom dish!
For the pasta dough, finely grind the mushrooms in a food processor. Put durum wheat semolina, porcini flour, flour, olive oil, egg yolks, 3 tbsp water and salt in a food processor fitted with a dough hook form and prepare into a smooth dough. Remove from the machine, form into a ball and let rest for 1 hour wrapped in plastic wrap.
2. sprinkle a little flour on the surface, divide the pasta dough into quarters. Using a rolling pin, roll out the dough pieces lengthwise to a thickness of 1 cm, dusting with a tiny bit of flour. Turn each piece of dough in turn through the smooth roller of the pasta machine from speed 1-6. On a floured surface, cut each piece of dough into 20 cm long pasta sheets and turn through the cutting roller (5 mm cutting width).
3. clean oyster mushrooms and cut into 4-5 cm pieces. Peel shallots and cut lengthwise into 1/2 cm wide wedges. Blanch tomatoes, rinse, skin, quarter and seed. Cut quarters in half lengthwise one more time. Cut chives into fine rolls.
Cook the pasta in boiling salted water for 2-3 minutes, drain. Heat butter in a frying pan. Add the mushrooms and fry until light brown. Add shallots and fry lightly. Add tomatoes, pasta, chives and truffle oil. Toss everything well and season with salt and pepper. Thinly shave Parmesan over the pasta.
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