INGREDIENTS:1 lb. Yukon Gold or other yellow potatoes
1 lb. mascarpone cheese
to taste, truffle oil
to taste, salt and pepper
Pasta:
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 few at a time. Turn speed to #2, add oil and turn mixer back to #1. Add water slowly and mix until dough forms a ball. Knead for a few minutes. Roll out till #6 on most pasta machines.
To prepare Agnolloti: Place farce in pastry bag to pipe onto pasta. Lay a line about ½” thick, going lengthwise aboaut 1” from edge of pasta. Lightly brush pasta with water and roll the 1” lip over the face. Seal by running a finger over the pasta. Cut into 1½” pieces (it should resemble a Tootsie Roll). Cook in boiling salted water or freeze up to 2 months in freezer-safe container. Serve with Beurre Monte/Parmesan Emulsion.
Beurre Monte/Parmesan Emulsion (yields 1 ½ quarts):
1 quart chicken stock
1 lb. butter, cold, cubed
4 oz. finely grated Parmesan cheese SERVINGS: From:Chef Tom BlackPHOTO CREDIT:Photo Credit: WASHINGTON STATE POTATO COMMISSION