Toscana – Prato potato tortelli with truffles

Place the flours on the pastry board and mix with the eggs and a pinch of salt.
Knead until the dough is luscious and elastic.
Wrap in plastic wrap and let it rest in the refrigerator for about a half hour.
Wash the potatoes with their skins on and cook them in plenty of water.
When they are cooked, peel them and mash them, with a potato masher, in a bowl.
Add the pecorino cheese, summer truffle cream, mix and adjust the salt.
Take the dough from the refrigerator and roll it out into a fairly fine sheet, put mounds of filling and form tortellini, of your favorite shape.
In a nonstick saucepan, melt the knob of butter, add the flour, mix and afterwards add the warm milk.
Bring to a boil and cook for a few minutes, remove from the heat and add the grated Parmesan cheese, which will melt forming a cream that will be used to season the tortellini.
Cook the tortellini in salted water.
In a high-sided frying pan, melt the summer truffle seasoning and quickly sauté the tortellini in it, then arrange them on plates, top with the parmesan cream, summer truffle shavings and serve.