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Make Pasta with The Brothers Green!

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Published on Jul 16, 2012

Just flour, eggs, and salt! ...but what the hell is barbecue pesto? Recipes below.

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Brothers' site: http://brothersgreen.com/

Music courtesy of Canon Logic

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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.

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Almond Pesto Meatballs with BBQ Sauce
3 cups basil leaves, finely chopped
1 cup shredded parmesan cheese
1 cup chopped toasted almond slivers
1/2 cup white onion, finely diced
2 garlic cloves, minced
zest of one lemon
2/3 cups extra virgin olive oil
2 tablespoons salt
2 tablespoons ground black pepper
1 pound ground pork
1 pound ground beef
1 pound ground veal
BBQ Sauce (recipe follows)

1.Preheat oven to 350F.
2.To make pesto: combine the basil, cheese, almonds, onion, garlic, zest, 1/3 cup of the oil, and half of the salt and pepper. Set aside.

3.For the meatballs: gently mix meats with remaining salt and pepper in a bowl, careful not to over mix. Spread meat on a sheet pan and scatter reserved pesto evenly over top. Incorporate pesto into meat and form into golf size balls.

4.Heat remaining oil in a pan over medium heat. Cook meatballs until golden brown on all sides, about 4 minutes. Remove meatballs to a sheet pan and finish cooking in the preheated oven for 6 minutes or till cooked through.

5.Toss meatballs with BBQ Sauce or drizzle some overtop.

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BBQ Sauce
1 tablespoon vegetable oil
1/4 cup minced white onion
1 garlic clove, minced
1 cup ketchup
1 cup Dijon mustard
1/2 cup molasses
1/3 cup dark brown sugar
1/4 cup apple cider vinegar
1 1/2 teaspoons Worcestershire
1 1/2 teaspoons chili powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon mustard powder
1/2 teaspoon ground cinnamon

1.Heat oil in a saucepot over medium heat. Add the onion and garlic. Sauté till soft and translucent, about 4 minutes. Add remaining ingredients and bring to a simmer. Cook for 15 minutes stirring often to prevent burning.
Let cool and serve over anything, its that good!

Makes: 4 cups

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White Wine Fettuccine Alfredo
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
3 shallots, minced
3 garlic cloves, minced
3 sprigs lemon thyme, leaves picked
1/2 cup dry white wine
1 cup heavy cream
1 teaspoon red pepper flakes
1 cup of grated Parmesan
1/4 cup chopped parsley
Salt and Pepper to taste
cooked fresh Fettuccini pasta

1.Heat oil and butter in a sauté pan over medium-high heat. When butter bubbles and turns golden in color add the shallots, garlic, and thyme. Cook for 3 - 4 minutes until vegetables are tender and translucent. Pour the wine into pan and boil gently till almost all of the wine is evaporated. Add the heavy cream and cook till reduced by half, 8-12 minutes. Stir in the red pepper flakes, cheese, parsley, salt and pepper to taste. Cook at a gentle simmer for 2-3 minutes mixing ingredients together. Toss cooked fettuccine with Alfredo sauce and serve. Garnish with parsley.

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Alfredo Garlic Bread
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
3 shallots, minced
3 garlic cloves, minced
3 sprigs lemon thyme, leaves picked
1 baguette cut in half lengthwise
salt and pepper to taste

1.Heat oil and butter in a sauté pan over medium-high heat. When butter bubbles and turns golden in color add the shallots, garlic, and thyme. Cook for 3 - 4 minutes until vegetables are tender and translucent. Add salt and pepper to taste.

2.Spread sautéed mixture on bread and broil in oven for 2-3 minutes until bread turns golden brown.

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