Put the flour on a work surface, make a well. Add the eggs with the salt, stir loosely with a fork, cover with flour and gradually knead the remaining flour into the eggs with both hands from the center. Knead vigorously - until the dough is smooth and shiny.
When there is flour left, add a few drops of water and oil and knead into the dough as well. Cover and let rest for about 10 minutes. If the dough remains in place for a longer time, the surface must be oiled and the bowl covered with a damp cloth.
You get the most beautiful golden yellow and tender pasta if you knead the flour with only egg yolk, salt and possibly a little water. 100g flour can take 3-4 egg yolks.
Put the ingredients for the filling in a bowl and mix together.
Roll out the pasta dough (possibly with a pasta machine).
Cut the dough into approx. 5 x 5 cm squares, place 1 teaspoon of the filling in the center of the square and fold over half of the dough so that it becomes a triangle and the ends of the triangle fold together to create the typical tortelloni shape.
Turn the finished tortelloni in flour and let them rest a little on baking paper.
Bring 5 liters of water with salt and oil to the boil and let the tortelloni soak for 3 minutes, then lift them out individually and place on plates. Pour grated Parmesan, a little truffle oil and the shaved truffle over it and decorate with basil leaves.