This recipe was written by the instructor chefs from Oxford Brookes University restaurant for those taking part in the team- building day. Although the recipe is geared for ten portions of starter, it also serves four generous portions as a main course. Those working from this recipe were absolutely delighted with the results and some cooked the dish again from their home kitchens, having bought themselves a pasta-rolling machine.

You will need: 50g pasta flour 300g egg yolk (approx 12) 2 whole eggs 2 tbspns olive oil Seasoning to taste 500g wild mushrooms 100ml truffle oil 100g butter Fresh herbs to taste 100g Parmesan cheese.

Place the pasta flour, egg yolk, eggs, olive oil and seasoning into a food processor and mix to form breadcrumbs.

Turn out on to a clean surface and knead to form smooth dough. Cover with clingfilm and refrigerate for at least 30 minutes.

Remove from the fridge, roll out by hand and then pass through a machine to form tagliatelle, then allow the pasta to dry out.

Cook in boiling water until al dente, immerse in cold water and refresh, then place in fridge.

Cut the mushrooms to size, wash carefully and leave to dry off.

Make the parmesan wafer by finely grating the Parmesan, then placing it in ten little mounds on a flat baking tray with space between each one. for it to spread. Cook in a medium oven until golden brown Remove the circles of cooked Parmesan and press each one against the rounded surface of a rolling pin while warm to give a rounded look, then allow to cool.

Fry mushrooms with a little butter and truffle oil then stir in tagliatelle to heat through, finish with chopped herbs, and place in serving bowl.

Drizzle around a little more truffle oil and garnish with the Parmesan.

NOTE: Having used 12 yolks for the pasta, use the egg whites for a pavlova and fill it with cream and strawberries.