Agnolotti pasta with potato, Parmigiano Reggiano and Fragno black truffle
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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
Cheese
- 350g of Parmesan, finely grated
- 1 tbsp of cream cheese, heaped