Cold Angel Hair Pasta with Caviar and Truffle Oil

After eating this dish at Gunther's, i was thinking how should i approach if i'm cooking this dish.

The garnish component is the easy, just caviar.

But how about the pasta?

How to give a simple pasta a slightly complex flavour, well seasoned but looks really erm... plain? First, to cook pasta you will need liquid. Pasta to liquid ratio 1:10 to ensure the pasta is not starchy. Liquid also must be well seasoned with salt to give flavour. Then suddenly i remember a conversation with a friend then i thought, can i use a well flavoured chicken broth to cook the pasta? how will it turn out?

Turns out to be a super expensive dish. After cooking the pasta there is no use for the super strong broth anymore. And to cook a main course portion of pasta the amount of broth needed is probably 2L else the noodles will start to lump after the starch is released into the broth.

The amount of truffle oil used must also be well controlled and the pasta should not be like oily noodles. Looks simple but not easy eh?

This is why good food are made by people who are passionate, doesn't mind long hours and low wages, not just someone working for a monthly salary...