For the dough:
14 ounces flour; for pasta
2 egg yolks
2 eggs
1 pinch salt
1 tablespoon olive oil
For the filling:
7 ounces baking potatoes
1 slice stale white bread
3 1⁄2 tablespoons soft butter
1 bunch finely chopped chives
1 bunch finely chopped parsley
Sprig chervil
4 ounces crème fraîche
1 finely chopped shallot
Salt
Pepper
In addition:
Flour for the work surface
1 egg white
4 1⁄2 ounces bacon
1 bunch chives
Chervil or parsley,
to garnish to garnish
