Fettuccine Fermentata - Wheat Recipes | Anson Mills - Artisan Mill Goods
Fettuccine Fermentata introduction In form and substance, noodles fall into the highest tier of pleasure known to tooth and tongue.
Ingredients
- for feeding the final levain: 85 grams spring or filtered water 15 grams Red Fife Natural Levain 135 grams Anson Mills Ancient Emmer Semolina, room temperature
- 85 grams spring or filtered water
- 15 grams Red Fife Natural Levain
- 135 grams Anson Mills Ancient Emmer Semolina, room temperature
- 310 grams Anson Mills Ancient Emmer Semolina, room temperature, plus additional for dusting
- 5 grams fine sea salt
- 220 grams final levain
- 6 large egg yolks
- 15 grams extra-virgin olive oil
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