Prepare the dough: Mix the egg yolks lightly with a pinch of salt. Knead with the flour until smooth. Wrap the dough in cling film and refrigerate for about 30 minutes.

Prepare the truffle sauce: Peel and dice the celeriac. Peel the shallots and slice thinly. In a saucepan, heat 50 g butter with the olive oil, then braise the celery and shallots over medium heat for a few minutes.

Deglaze and cook: Deglaze with Madeira and port wine and reduce. Add the vegetable stock and cream, bring to the boil, and cook until the vegetables are soft.

Purée and refine: Remove from the heat, add 30 g truffle, and purée finely for 3–5 minutes. Strain through a fine sieve, then bring the sauce to the boil again. Season with lemon zest, lemon juice, and salt. Remove from the heat. Dice the remaining butter and whisk it into the hot (but not boiling) sauce until glossy.

Roll out the pasta: Divide the dough into 3 portions. Flatten each by hand and run it through a pasta machine, starting with the widest setting and gradually reducing the roller gap until the dough is 1–2 mm thick. Dust lightly with flour if necessary. Cut into narrow strips.

Cook the pasta: Bring plenty of salted water to the boil in a large pot. Cook the pasta for a few minutes until al dente. Drain.

Combine and serve: Add the pasta to the sauce, heat gently together, and let infuse briefly. Serve on warm plates, topping with freshly grated Parmesan and the remaining truffle.