Agnolotti pasta with potato, Parmigiano Reggiano and Fragno black truffle
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Ingredients
Store Cupboard
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650g of strong white bread flour
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350g of fine semolina
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1/2 tsp potato starch
Dairy
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170g of butter
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500ml of single cream
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100ml of whole milk
Oils & Vinegars
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extra virgin olive oil
Beverages
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water
Cheese
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1 tbsp of cream cheese, heaped