Sometimes in the restaurant biz it takes a little longer to get things than you would like. For some reason its taken a while for me to get some farina flour in this kitchen despite the fact that we are an Italian restaurant. Anyways, the difference is paramount when using this product as opposed to AP flour. Brennan posted a solid pasta dough recipe a while back and that's what I went with:1,000g Farina
27 egg yolks
3 eggs
1/4 cup whole milk
1/4 cup olive oil
Results were great, I decided to stuff the agnolotti's with a spicy potato risotto (I know starch in a starch, but it was great), accenting with scallions, Parmesan and jalapeno bacon. Finish this one off with garlic shrimp, melted leek cream and basil oil...delicious!!!!
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