'When it's mushroom season in Italy, you eat porcini until you're blue in the face'
Make the dough: In a medium bowl, stir the flours and salt to combine. On a clean work surface, mound the flour. Create a deep well in the center and add the eggs and oil. Using a fork, beat the eggs and oil. Starting from the interior wall of the well, gradually incorporate the flour into the wet ingredients as if scrambling eggs, until a thick batter-like consistency forms. Use a bowl scraper to cut and fold the remaining flour into the center until a shaggy mass forms; press to form a dough.
Make the filling: In a large pot, add the potatoes and enough water to cover; salt generously and bring to a boil over high heat. Lower to a strong simmer, then cook until the potatoes are tender, 25–30 minutes. Strain and let cool, then peel and discard the skins. Shape the tortelli: On a very lightly floured surface using a mattarello or rolling pin, roll out the dough as thinly as possible into a circle at least 22 inches in diameter . Imagine a line going parallel to the edge of the work surface across the dough’s center. Starting ¾ inch below that line and 1¼ inches from the left edge of the dough, pipe scant 1 teaspoon balls of the filling every 1½ inches in straight lines horizontally across the dough.
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