Thursday, March 7, 2013

Pesto Meatballs and Alfredo Sauce - The Brothers Green

Pesto Meatballs and Alfredo Sauce - The Brothers Green Tube. Duration : 8.63 Mins.

Josh puts almonds in his meatballs while Mike sculpts Josh's face in ground beef. It's a saucy pasta party with the Brothers Green! Recipes Below. Subscribe to Hungry for more! Follow us on Twitter! And like us on Facebook! Brothers' site: Music courtesy of Canon Logic Special appearance by Cathy Erway of *************************** Fresh Fettuccine Pasta Dough 3 cups all purpose flour 5 large eggs 2 teaspoons salt semolina four for dusting 1.Form the flour into a mound and make a well in the middle. Crack eggs directly into the well and sprinkle with salt. Use a fork to whisk and incorporate eggs into the flour. When dough begins to look like loose rags you can start kneading by hand. Add extra flour to dough, a little at a time, if it becomes too sticky to knead. After kneading a few minutes the dough should be smooth, supple and dry to the touch. Wrap dough in plastic wrap and set aside to rest for 20-30 minutes at room temperature. You can also store in the fridge for up to 3 days. 2.When ready to make pasta, sprinkle dough all over with semolina flour to prevent dough from sticking. Use a rolling pin or pasta machine to roll dough into 1/8 inch thick sheets. Cut sheets into fettuccine strips, about 1/4 inch wide. 3.Bring a large pot of salted water to a boil, cook pasta about 4 minutes. Pasta should be tender but still firm to the touch. Drain and serve with your favorite sauce and veg. Almond Pesto ...


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