Mint Braciole and Fresh Pasta

This is one of my favorite Sunday additions to sauce. My new favorite way to make this is by combining two of my dad's friend's recipes. Joe says classic garlic and cheese and Anthony says "add the mint." Hearing them in the background over the phone while my mom is going over the recipe with me is priceless. So I decided to combine all the ingredients and see how it would come out. It came out great. I served it with homemade pasta and a side of some fresh artichokes, roasted red peppers and olives. 

Ingredients: 

4 pieces of meat for Braciole 

1 bundle of mint, chopped 

2 teaspoons of pignoli nuts, chopped 

4 gloves of garlic, chopped 

4 teaspoons of parmeasean cheese  

Directions: 

1. Prepare your ingredients. Each braciole can be a little different. Start by adding about 1 teaspoon of the parmeasean cheese evenly over the first peice of meat.

2. Sprinkle your garlic, as little or as much as you want on top of the parmeasean. 

3. Add some pignoli nuts. 

4. Add some chopped mint leaves. 

5. Roll. Starting from one side begin to fold the meat over until it is all rolled up. 

6. Use two toothpicks to hold the roll in place. Repeat for the remaining peices of meat. 

7. In a pan on medium heat, brown the Braciole on each side. You can cover if you want to help cook thoroughly. 

8. After about 8 minutes when the meat starts to look cooked even in the innermost spiral, add it to your sauce to continue cooking. If you don't want to add it to the sauce, give it anther 2 minutes to make sure it is completely cooked. 

For the pasta: 

3 cups of flour 

4 eggs 

1. Combine ingredients. Knead. Place in refrigerator covered in Saran Wrap for an hour. 

2. Roll out dough. Roll through machine or cut by hand. 

3. To cook the pasta have a large pot of salted boiling water. It will cook very fast. 

4. Enjoy!