Fresh sheeted peppercorn lasagna i leave the edges rough so the diner knows that it is in fact homemade..for my thicker pastas. agnollotti , and raviolis i like to use a mixture of type"oo" farina and semolina.. for a standard lasagna i use 400 grams of farina and 100 grams of semolina mixed with 40 grams of canola 75 grams of whole milk and 14 egg yolks ...
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