thank you for this carolina! i make your food52 red wine mushrooms often, so happy to find your YT channel and now your substack!
per the recipe, it seems a sheet is rolled out to 0.5cm thin... but that seems pretty thick... on a marcato atlas roller would you go to a 7? lower? higher? thanks in advance!
it does seem a little thick, I might’ve mismeasured it with my inch ruler lol, 0.3 cm is been a better estimate. I don’t have a pasta machine, so I couldn’t give you the go ahead on that setting.
I’d say go thin enough so that the dough is not quite see through, but thick enough to hold a filling — roughly a-couple-of-credit-cards stacked-thick
This is a favorite from my time living in France, and I’d completely forgotten about them! I’m inspired to make these with my kids one snowy winter day. 🤍
I’m so excited to hear that!!! You’ll need an extra minute or two, nothing crazy. No need to thaw them ahead or anything, just boil them directly frozen :) Keep me postedddd!
Oh my Gooood, that looks fantastic.
And I'm so, so hungry 😭
my job here is done hehehe
thank you for this carolina! i make your food52 red wine mushrooms often, so happy to find your YT channel and now your substack!
per the recipe, it seems a sheet is rolled out to 0.5cm thin... but that seems pretty thick... on a marcato atlas roller would you go to a 7? lower? higher? thanks in advance!
it does seem a little thick, I might’ve mismeasured it with my inch ruler lol, 0.3 cm is been a better estimate. I don’t have a pasta machine, so I couldn’t give you the go ahead on that setting.
I’d say go thin enough so that the dough is not quite see through, but thick enough to hold a filling — roughly a-couple-of-credit-cards stacked-thick
gorgeous! I'm going to have to make these.
please keep me posted!!!
Looks perfect.
thank you, Greg :)
This is a favorite from my time living in France, and I’d completely forgotten about them! I’m inspired to make these with my kids one snowy winter day. 🤍
that would be so precious!!!
What is the browned butter for?
it’s for the filling, adds a little more depth and richness to the sharp Comté
After chilled, it goes in the food processor as part of the cheese filling.
I want to make this over the weekend! One question: what's your recommendation for boil time if we freeze a few sheets and make them later
I’m so excited to hear that!!! You’ll need an extra minute or two, nothing crazy. No need to thaw them ahead or anything, just boil them directly frozen :) Keep me postedddd!
Thank you, and will do!
Amazing, Carolina!! Always wanted to try this.