First, make the pasta dough. Mix the dry ingredients together on the work surface and form a well in the centre.
Lightly beat the eggs and oil together in a bowl and
pour into the well. Mix the wet ingredients into the dry to form a dough, bringing the flour from the outside in. Knead the dough on a lightly floured work surface for 4–5 minutes, then wrap it in cling film and leave it to rest in the fridge for 30 minutes.
While the dough is resting, soak the mushrooms for the sauce. Bring 100ml water to the boil in a small saucepan, remove from the heat, add the dried ceps and leave to soak for 30 minutes.
Roll the rested pasta dough through a pasta machine, starting at the thickest setting and gradually working your way down to the second thinnest setting. Cut the pasta sheet into strips about 5mm wide a d 25cm long. Dust them with flour and leave to dry for 30 minutes.
While the pasta is drying, continue with the sauce. Melt the butter in a medium, heavy-based saucepan over a medium heat, add the shallots and garlic
and sweat for 4–5 minutes until soft and translucent.
Strain the ceps through a fine sieve (set the ceps aside for another recipe or discard) and add the strained soaking water. Bring to the boil, reduce the heat and simmer for 5 minutes. Add the cream and reduce to a thick sauce consistency. Remove from the heat, add the chopped truffle and season with salt. Keep warm.
Bring a large saucepan of salted water to the boil. Cook the pasta for 3–4 minutes, or until it still has a slight bite. Add to the warm sauce and mix well to coat.
Meanwhile, heat a non-stick frying pan over a high heat and sauté the chanterelles in the oil for 3–4 minutes, tossing frequently. Drain on kitchen paper.
Serve the pasta and sauce in bowls with the chanterelles on top and grate over some fresh black truffle and chestnut.