For the sauce:
broad beans, 3 lb 4 oz
mature tomatoes, 2
sweet Provolone Valpadana cut into small cubes, about 10,6 oz
extravergin olive oil
garlic, 2 cloves
1 black truffle small ball
10 leaves of basil

For the Pastry:
pastry flour, 1 + 1/4 cup
semolina, 1/2 cup
eggs, 2
egg, 1yolk
water, 1 spoonful
1 pinch of salt


To make the pastry, work the semolina and the flour with eggs, salt and water to obtain a ball of a right consistency. Leave it to stand for 30 mins approximately it into spaghetti. For the sauce, you need to shell the broad beans, make them boil for just a few moments in boiling water, let them cool down immediately under cold water and, peel them. Skin the tomatoes, take out their seeds and cut their pulp into cubes. Heat the oil in a pan, brown the cloves of garlic in it, add the broad beans, cook for 2 mins, after that add the tomato and the basil, then stir. Add the salt and continue the cooking for some minutes more. At this point, cook the spaghetti al dente in salted water, strain them and pour them in the pan containing the prepared sauce. Then thicken it with cheese and serve it on plates. Garnish with truffle slices.

Thanks to: Consorzio Tutela Provolone Valpadania