Potato-filled Tortelli Mugellana with Herb-infused Olive Oil

Combine two flours together in medium bowl, then place onto a clean working surface, preferably wooden working board.  Create a well in middle, and add eggs and yolk, a drop of oil and a pinch of salt. 

Begin to pull flour in from sides, using a fork to beat eggs and flour together.  Continue pulling flour into the eggs until you have reached a fairly eggy dough. 

Use hands to knead the dough, pulling in remaining flour into mixture.  Continue kneading until dough is soft, but elastic and compact. 

Cover with plastic wrap and let rest in the refrigerator for at least 30 minutes.

In small sauté pan, heat 4 tablespoons extra virgin olive oil, sauté several cloves of garlic with a few stalks of fresh rosemary.  When garlic has browned, remove from heat and set aside.

Fill large soup pot with water, and add small pinch of salt.  Add potatoes, bring to boil on low heat as they must not break or split.  Once potatoes are softened and cooked through, remove from cooking water with slotted spoon to avoid any potatoes splitting apart. 

As soon as they're cool enough to handle, peel.  Using a potato masher or large fork, mash potatoes in medium mixing bowl.   Add salt, pepper and nutmeg, the olive oil from above (removing garlic and rosemary), and just enough tomato paste to color the potatoes slightly.  Blend mixture well with your hands.

Remove dough from the fridge, and either using rolling pin or pasta machine, roll out until you reach desired thickness.   Create two equal sheets of same size.

As filling each shape, try to place filling using same spacing between each heap of filling.  Each filling should be about 1 heaping teaspoon of potato mixture. 

Place top layer of pasta over filling, trying to push out any air from filled pockets.  Cut sides of pasta to create tortelli shapes.  Place prepared tortelli onto large sheet with semola flour spread out on top of sheet to prevent sticking.  Cover with plastic wrap and preserve in refrigerator until ready for use.

Fill large soup pot with water and add small pinch of salt and a few drops of olive oil.

Gently drop the tortelli in boiling water a few at a time.  Cook until pasta is al dente (firm but not too soft or overcooked - approximately a few minutes after when the ravioli have come to the surface). 

Drain the tortelli, picking them from boiling water with a slotted spoon.

Smash garlic clove, leaving skin intact.  In a small sauce pan, place olive oil and all other sauce ingredients over a very low flame (as low as possible). 

As soon as garlic turns lightly golden brown, remove from heat, and allow oil and herbs to rest (so oils from herbs can be released and infused into olive oil).  The oil mixture should rest at least 30 minutes.  Remove garlic and herbs from the oil, and pour oil into a large sauté pan where the tortelli will be dressed.

Transfer cooked, drained tortelli to the pan where the oil has been poured.  Gently toss pasta with infused oil until pasta is evenly coated. 

Add grated Parmesan cheese, place in warm serving dish and serve at once.