Agnolotti pasta with potato, Parmigiano Reggiano and Fragno black truffle
by Nancy Anne Harbord
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Ingredients
Store Cupboard
650g of strong white bread flour
350g of fine semolina
1 pinch of salt
1 pinch of fine sea salt
1/2 tsp potato starch
Dairy
10 eggs
170g of butter
500ml of single cream
100ml of whole milk
Oils & Vinegars
extra virgin olive oil
Beverages
water
Delicatessen
100g of black truffle, (preferably Frango truffle), grated
Cheese
350g of Parmesan, finely grated
1 tbsp of cream cheese, heaped
Fruit & Vegetables
1kg floury potatoes