Agnolotti Pasta with Potato and Parmesan Recipe - Great British Chefs

Ingredients

• 650g of strong white bread flour
• 350g of fine semolina
• 8 eggs
• extra virgin olive oil
• water
• 1 pinch of salt
• 100g of black truffle, (preferably Frango truffle), grated
• 100g of Parmesan, finely grated
• 1kg floury potatoes
• 200g of Parmesan, finely grated
• 2 eggs
• 20g of butter
• 1 pinch of fine sea salt
• 150g of butter
• 500ml of single cream
• 1 tbsp of cream cheese, heaped
• 1/2 tsp potato starch
• 100ml of whole milk
• 50g of Parmesan
• fine sea salt