This has a lot of balls. Having experimented with the meat mix, we found that the best results are when we mix minced beef and minced pork about 50/50. Another interesting aspect is the size of them ballers. One of our favorite restaurants serves them almost fist-sized. However, we prefer them to be small, slightly bigger than a grape. That way, the meat retains more juice when cooking them as they are done quicker. The pasta is made from scratch as well. There the secret is to use top quality ingredients. It pays to spend a little more on the flour and the olive oil. The dough just turns out nicer and the pasta tastes better.
No comments:
Post a Comment