To make the lasagna pasta. In a large bowl, mix the flour with the egg, 3 tablespoons olive oil and 2 pinches of salt. Mix until dough is firm and shiny, then wrap it in plastic wrap. Let rest in the refrigerator for as long as 6 hours.

Brush and peel the truffle, and cut into 6 very fine slices and put aside for lasagna. Cut what's left in very small cubes. In a small saucepan, heat the butter on low heat, add the cubed truffles and sweat. Add the port and reduce slightly. Then add the cream, season with salt and pepper, and let it reduce to half. Set aside.

In a medium pot of boiling salted water, cook the peas for 2 to 4 minutes, drain, and blend in food processor. Cook the extra peas and hold aside for garnish. Season with salt and pepper, and drizzle with 5 tablespoons of olive oil. Keep warm and set aside.

To lasagna noodles. Divide the dough in 3 pieces, work with 1 piece, keep the remaining covered with a dish towel. Using a rolling pin or pasta machine, work 1 part of the dough as thin as possible, then cut a rectangular piece of about 12 by 5-inch. On one long side half of this rectangular piece, lay the 6 slices of truffles evenly then fold the other half over it and roll it again until almost transparent. Then cut in 6 rectangular sheets 2 by 2 1/2-inch, making sure the truffles sit roughly in the middle. Repeat this operation twice with the 2 other pieces of dough, without the truffles.

Bring a large pot of salted water to a boil and add a little olive oil. Cook 1 piece of noodle to test the time which should be about 3 to 4 minutes. Cook the remaining lasagna. Drain and put aside in a bowl and coat with some olive oil.

To serve, place 1 sheet of plain lasagna on each plate, then spoon on the warm pea puree. Repeat this with 2 more sheets of lasagna, ending with the truffle sheet on top. Spoon some of the truffle cream on top. Garnish with a few peas and summer truffle shavings. Drizzle any left over cream around the lasagna. Serve immediately.