INGREDIENTS:1 lb. Yukon Gold or other yellow potatoes 1 lb. mascarpone cheese to taste, truffle oil to taste, salt and pepperPasta: 1 ½ lbs. bread flour 1 ½ lbs. cake flour 2 tsp. salt 4 oz. olive oil 30 egg yolks 8 oz. water DIRECTIONS:To prepare Truffle Potato Farce: Boil potatoes in water until tender. Drain, peel and rice through a mill. Add mascarpone and fold in with truffle oil. Season with salt and pepper. To prepare Pasta: Mix flours and salt with the hook on #1 speed. Add yolks, a ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.