Boil the potatoes, mash them and season them with plenty of truffle oil, parmesan, salt, pepper and herbs to taste.
Knead carefully and place in the mold in small hemispheres and freeze in the freezer.
For my egg pasta recipe see the Notes
Roll out the dough thinly and wrap the filling hemisphere.
Seal and cook in abundant salted water.
(to facilitate sealing, use water, moisten the tip of your finger and pass it in the closure area and proceed to close by applying pressure and eliminating the air inside)