Agnolloti Pasta with Truffle and Potato Farce

INGREDIENTS:1 lb. Yukon Gold or other yellow potatoes
1 lb. mascarpone cheese
to taste, truffle oil
to taste, salt and pepper

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

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