Truffled Pasta Dumpling From the Parmesan Loaf

Noodle dishes are just always delicious!

Remove the peel from the garlic and ginger and cut into slices.

For the truffle stock: bring the chicken stock to a boil, pour in the butter and a teaspoon of chopped truffle, put in the garlic and a slice of ginger and season with salt and a pinch of cayenne pepper. Now remove the garlic and ginger. Pour about 200 milliliters of gravy into a small saucepan. Pour the remaining gravy into a deep roasting pan.

Cook the noodles in enough salted water until al dente (four minutes shorter than indicated on package), stirring occasionally. Drain onto a colander, drain well, do not rinse with water.

Lay the pasta out on a clean surface or tray, steam briefly and mix with olive oil. Heat the pasta in the hot truffle stock in a high frying pan until the liquid is absorbed by the pasta. From the cheese wheel, cut the top small and scoop out a small bulge in the center, preferably with a ladle or fork. Keep the cheese for later.

Put one unit of pasta at a time with a little bit of broth in the cheese loaf form.

Always scrape a little bit of the edge of the cheese with a ladle or a fork and mix it with the pasta. At the end, add a little pepper from the mill.

Immediately spread evenly on hot plates, as the cheese has cooled exceptionally at the beginning. Top with finely chopped

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