Just flour, eggs, and salt! ...but what the hell is barbecue pesto? Recipes below. Subscribe to Hungry for more! Knead us on Twitter! Twitter.com And roll us out on Facebook! Facebook.com Music courtesy of Canon Logic ************************** 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 Meatballs with BBQ Sauce 3 cups basil leaves, finely chopped 1 cup shredded parmesan cheese 1 cup chopped toasted almond slivers 1 ...