Keller 7 yolk, vastly improved with a new kitchen aid professional and the larger pasta roller, it is the bomb. Pasta was rolled, cut, and dredged through the pork belly renderings, then seasoned.
The sauce is Dog food day (Chicken) and after all the pieces were frozen I kept reducing and then added a splash of cream, Xhantan and blended. Kept reducing until I got a super potent chicken flavor.
Belly, sous vide 63,5 for I guess 20h, chilled in ice, pressed and skin sliced, pan seared. Shrooms just really hard sear in irish butter (Is that great?) and rested on a towel. The sauce came out like a super potent veloute.
