Pasta: I start with a 400g flour to 3 eggs, 2 yolk ratio, a good drizzle of olive oil and adjust as necessary with more flour or splashes of water.
Filling: from Evan Funke's American Sfoglini.
Brodo: pressure cooked beef stock made with neckbones, clarified the traditional French way with an egg white raft fortified with ground beef and mirepoix.
Deceptively simple in appearance but loaded with flavor.
by DetectiveNo2855