From: Chef Ford Fry, JCT Kitchen and Bar, Atlanta. Yield: 48 filled pastas. Pasta: 500 grams Italian-style 00 flour 70 grams milk 350 grams egg yolks Onion Filling: 1 lb. onions ½ lb. Fontina cheese, grated 3 Tbsp. butter 3 oz. brioche crumbs 1/3 cup white wine 1 cup water to taste, kosher salt Goat Milk Cheese, Brown Butter & Porcini Mushrooms: ¼ lb. salted butter ½ lb. fresh porcini mushrooms (or other exotic mushrooms), sliced ¼” thick ½ cup red wine veal jus 4 Tbsp. ...
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