1) Work flour with 225 g of butter into small pieces, a pinch of salt and a generous grinding of pepper. When you have obtained a crumbly mixture, add the eggs and the yolk lightly beaten with 2 tablespoons of ice water and knead the mixture until it is smooth and homogeneous. Formed a ball, flatten it a bit', wrap it up with cling film and let it rest in the refrigerator for 1 hour.
2) Butter And floured internally 6 pentagonal (or circular) pastry rings of about 8 cm in diameter and 5 in height. Roll out the dough with a rolling pin on a floured surface. With pastry rings carved 6 pentagons and leave them on the bottom of the molds. Therefore obtained 6 strips of 26×5 cm and lined the inside of the pastry rings by sealing the dough at the joints; then transferred to the fridge.
3) Prepare the béchamel as indicated in the recipe on p. 87. Grate castelmagno and melt it in a saucepan with 25 g of butter and milk over low heat. Boil tortellini in salted boiling water, drain them al dente e season them with castelmagno fondue, bechamel, a little thyme and half the truffle, finely grated. Fill pasta shells with tortellini, distributed the remaining butter into flakes on the surface and bake at 190 ° for 25 minutes. Fashion shows delicately the pastry rings and complete with the remaining truffle in strips.