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More Episodes

The full uncut audio from my cooking show, Somethings Burning which is released on the All Things Comedy Youtube page!

Today, Bobby Lee & Chris D'Elia learn how to make Homemade Pasta with Blue Cheese-Stuffed Buffalo Chicken Meatballs.

Subscribe to ATC to never miss an episode of Something's Burning: http://bit.ly/SubscribeATC

Full Recipe:

http://bit.ly/BuffaloPastaSB

 

Facebook:

https://www.facebook.com/AllThingsCom...

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https://twitter.com/allthingscomedy

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https://www.instagram.com/all_things_...

Follow Bert!

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https://www.instagram.com/bertkreischer

Facebook:

https://www.facebook.com/BertKreischer/

Twitter:

https://twitter.com/bertkreischer

 

Follow Bobby!

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Instagram: https://www.instagram.com/bobbyleeliv...

Facebook: https://www.facebook.com/IamBobbyLee/

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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