Bobby Lee & Chris D’Elia Make Homemade Pasta w/ Bert Kreischer: Something’s Burning!

Bobby Lee & Chris D’Elia learn how to make Homemade Pasta with Blue Cheese-Stuffed Buffalo Chicken Meatballs on this episode of Bert Kreischer’s cooking show, SOMETHING”S BURNING.

Recipe:

• Homemade Pasta with Blue Cheese-Stuffed Buffalo Chicken Meatballs
• INGREDIENTS:
• FOR THE PASTA:
• 2 cups all purpose flour
• 2 whole eggs
• 4 egg yolks
• 1 teaspoon Kosher salt
• FOR THE MEATBALLS
• 2 lbs ground chicken
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup flour
• 1/2 teaspoon paprika
• 2 eggs
• 1/2 cup blue cheese crumbled or chunks
• 1/2 teaspoon garlic powder
• 1 cup flour
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Sauce
• 1 ⅓ cup Frank’s hot sauce
• 12 Tablespoons butter
• 2 clove garlic crushed

EQUIPMENT:

• Pasta Maker
• Plastic wrap
• Rolling Pin
• Large pot (boiling water)
• Pasta spoon
• Measuring spoons
• Measuring cups
• Fork
• 2 wax paper-lined Baking sheets
• Dish towel
• 2 bowls for separating eggs (clear)
• Mixing Bowls: large, small
• Tongs
• Cup water
  
  
  

BEGIN MAKING THE PASTA:

Measure out:
2 cups flour
2 whole eggs
4 egg yolks
Pour Flour in a Mound. Make a well in the center and pour EGGS, EGG YOLKS, and 1 TEASPOON SALT inside.
Beat eggs and gradually work in flour.
Knead until dough develops smooth elastic texture.
Wrap tightly in plastic wrap and rest for 30 minutes.

1. MAKE THE MEATBALLS:

Preheat oven to 450 degrees.
In a small bowl mix the coating for the meatballs:
1/2 teaspoon GARLIC POWDER
1 cup FLOUR
1/2 teaspoon ONION POWDER
1/2 teaspoon PAPRIKA
In a large bowl add the:
2 lbs GROUND CHICKEN
1/2 teaspoon GARLIC POWDER
1/2 teaspoon ONION POWDER
1 cup FLOUR
1/2 teaspoon PAPRIKA
2 EGGS
Mix with your hands and then roll into meatballs and place on a piece of wax p aper.
Stuff each of the meatballs with blue cheese: Make an indent in one side and place a piece of BLUE CHEESE. Then place the other half on top and smooth to cover the cheese. (WHILE THIS IS HAPPENING, ROLL OUT THE PASTA)

2. KEEP MAKING THE PASTA

Cut ball of dough into quarters. Roll out into ½ inch thick.
Roll out in pasta maker a few times, reducing the thickness by 1 setting each time until it’s really thin. Put flour on the pasta and make if needed. Repeat with rest of dough.
Use cutter attachment to cut pasta. Put on baking sheet in piles and cover with plastic wrap.

3. FINISH MAKING MEATBALLS

Heat oil in pan over medium-high heat.
Roll each of the balls in the coating.
Brown all the meatballs
While they are browning, make your sauce by boiling:
2 ⅔ cups FRANK’S HOT SAUCE
24 Tablespoons BUTTER
4 cloves crushed GARLIC
Strain off extra oil. Pour half of the sauce over the meatballs. Place in the oven and bake for 7 minutes.

4. While the meatballs are baking, boil the pasta for 1.5-2 minutes. Drain.

Label some of the hot butter sauce on the noodles.
Add the meatballs when they’re done.
Sprinkle with blue cheese crumbles