Add the semolina and plain flour to a mixing bowl.
Add the eggs and combine with your hands.
Once the dough starts to come together, transfer this onto a worktop and knead with your palms, until smooth.
Once smooth, wrap the dough in clingfilm and leave to rest in the fridge for 1 hour.
Meanwhile, cook the peas and broad beans in salted boiling water for one minute, then transfer them immediately to iced water to cool.
Drain and set aside for later.
With a pasta machine, flatten the pasta dough and cut into 6mm wide strips.
Melt the butter in a large pan and add the chopped shallots.
Fry for one minute, then add the peas and broad beans, a pinch of salt, freshly ground nutmeg and a splash of vegetable stock.
In the meantime, cook the pasta in salted boiling water, drain, and transfer into the pan.
Add the grated Grana Padano Riserva to form a creamy sauce. Finish with shaved truffle.
