bread machine

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! Twitter.com And like us on Facebook! Facebook.com Brothers' site: brothersgreen.com Music courtesy of Canon Logic Special appearance by Cathy Erway of noteatingoutinny.com *************************** 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 ...

Here we go making another Italian dinner that we all enjoy so much. Thats right home made Italian meatballs. We makes the sauce and the meatballs. You can have them with any pasta dish or even on an Italian roll. You can also add a half of chopped onion in the sauce and the other half in the meatballs for more flavor. If you don't care for garlic then you can completely replace the garlic with a whole onion. Disclosure!! I dont cook meatballs in a crockpot but at that time we were living in a smaller house and it was not easy filming a frontal view of the preparation without making some compromises for the video. Behind the scenes the gravy was simmering slowly in the pot on the stove while the meatballs were being rolled. Due to moving away from NY where all the good ingredients are for Italian food I had to compromise with the items I found down south. Here is the way I prefer to make the meatballs, but of course I can't give away all the family cooking secrets. I uses hard Italian bread instead of regular bread, I also use a little bit of bread crumbs in addition to the bread, the eggs are the same, the cheese I prefer fresh pecarino romano cheese as apposed to the old dried up and tasteless cheese in the canister. I never use old garlic, I use fresh garlic, I dice some then I crush some and throw them in the gravy, I also like to add flavor to the gravy by adding premium sausage from the best pork store you can find to give the gravy a richer and meatier flavor. I ...