Handmade Potato & Taleggio Tortelli
Fresh pasta is something else. We’ve stuffed these homemade tortelli with a mixture of potato and taleggio and cooked them off in a hazelnut and sage butter.
Potato And Taleggio Tortelli With Hazelnut Sage Butter
Serves
4
For The Whole Egg Pasta
175 g
Semolina
160 g
“00” Flour
175 g
Eggs
For The Stuffing:
300 g
Maris Piper Potatoes
100 g
Taleggio
75 g
Parmesan
50 g
Single Cream
9 g
Nutmeg
For The Butter Sauce:
250 g
Butter
60 g
Hazelnuts
15 g
Sage
1
Lemon

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