The famous pinched pasta of Piedmont, made famous in America by TK with the release of TFL cookbook.
Our pasta dough is
28 egg yolks
3 whole eggs
1 kilo ap flour
1 tbsp whole milk
1 tbsp extra virgin
1 teas salt
This recipe yields a soft pasta dough that is easily manipulated after being rolled out as thin as possible. With agnolotti the key I learned from former bluezoo exec chef Ed Bilicki, is rolling out your dough twice on the last setting of the pasta machine. This will ensure that the dough doesn't puff up and seem thicker when cooked. Todd is all about thin luscious pasta. When Clay was the corporate chef for Todd I learned that "Pasta is like a woman, It can't be too thin or too rich". Somehow chefs always find a way to relate everything back to..., I won't finish this sentence but if you are a chef you should be able to figure it out.
Our filling was salt roasted celery root puree bound with potato, then a little butter and cream to smooth it out. It was a bout 3 to 1 celery root that we roasted in salt, push through a tamis along with the potatoes, added cream and butter and push through a chinois then cool. We served these tonight with braised baby fennel, tiger eye squash from Hammock Hollow Herb Company, and seared scallops.
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