150g unsalted butter 75g pecorino cheese

To make the pasta, start by lightly beating the eggs and egg yolks together. Place the flour, salt and oil in a food processor, adding the beaten egg. The dough should come together when squeezed in your hand. Knead the mix by hand until fully incorporated, shape it into a ball, clingfilm it and refrigerate for at least 30 minutes.

Thinly slice the button mushrooms and shallots and melt the butter in a pan. Cook the shallots with a pinch of salt for 3 minutes. Add the sliced mushrooms, turn up the heat and cook for a further 5 minutes, stirring constantly. At this point cover with 2 litres of water, bring up to the boil, add the bay leaf and simmer for 20 minutes. Allow the stock to cool and then strain. Prep and wash the girolle mushrooms. Remove the pasta dough from the fridge 20 minutes in advance, and roll it, starting from the largest setting on your pasta machine, all the way down to the lowest, before adding the linguini cutter attachment.

Boil a large bowl of salted water. Melt a knob of butter over a medium heat and start cooking the girolles gently. Add 1 litre of the stock and boil, lower the heat and whisk in the butter. Boil the pasta and then place it in the stock and butter. Plate up the pasta, add the girolles and finish by grating pecorino and slicing Perigord truffle. By Daniel Ashmore, head chef at The Pompadour, Edinburgh

Hand-rolled linguini with girolle mushrooms, pecorino, andPerigord truffles