The pasta:
Work all the ingredients together until you get a nice dough. Let rest for an hour.
The filling:
Soak the crumbled Castelmagno cheese in the milk for an hour. Then, in a double boiler melt the cheese, milk and the flour, stirring continuously. Add the butter and the egg yolks. Stir until the fondue is thick.
Roll 1/3 of the dough into a thin sheet and divide in half. Brush one half with the lightly beaten egg white you had set aside earlier. With a teaspoon, place small nutshell sized dollops of the fondue about 1 inch apart on the sheet. Cover with the other half sheet of dough and press around each dollop. With a ravioli cutter, cut the dough into round shapes along the pressed edges. Repeat the process with the rest of the dough and fondue.
Cook the agnolotti in plenty of boiling water, remove with a slotted spoon after 10 minutes and place on a heated serving platter. Poor the hot melted butter over the agnolotti and slice the truffle on top.
Serves 8-10
