UPDATE FROM OUR BRUNO’S OF BROOKLYN FAMILY TO YOURS Effective Monday May 4, 2020.
April 30, 2020
Quarantined Cooking Classes Streamed From Bruno's Via Facebook Live
April 22, 2020
The Bruno's Arborio Rice Thanksgiving Turkey Stuffing Live on ABC7
November 21, 2019
Bruno's of Brooklyn Celebrating a Milestone........Raised $17K for Barbara's Friends......Received the "Key to the City of Fort Myers&quo...
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Join Our Family For the Holidays.....Buon Natale e Buon Anno!!!!
October 28, 2019
A Look Back at our October 21, 2019 "Cigars, Sips and Sustenance Cigar Dinner".
October 22, 2019
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Happenings at Bruno's of Brooklyn..........
July 15, 2019
Let's Cook Kids!!!
July 12, 2019
A special thanks to our community partners at the News-Press for the honor of being mentioned....Follow link below to read the article published by Ne...
Bruno’s of Brooklyn Mentioned in the News-Press.....
August 22, 2018
August 21, 2018
Because you asked.....Bruno's Delivered! Make fresh pasta like the pros at Bruno's right at home. Follow our step by step in depth family recipe below.....
Bruno’s of Brooklyn House Made Pasta Recipe
Recipe yields 2lbs of Fresh Pasta or Equivalent to 8 Servings
•8 Cups All Purpose Flour
•10 Large Organic Brown Eggs
•1 teaspoon Course Grind Sea Salt
•1 teaspoon Organic First Cold Press Extra Virgin Olive Oil *(can be substituted with extra virgin olive oil)*
•Marble or Wooden Slab
•Make a well in the center of the flour mound on a marble or wooden slab.
•In a separate bowl combine Eggs, Salt and Olive Oil together.
•Whisk Eggs and other ingredients until blended.
•Pour into center of flour mound.
•Begin gradually working the flour from the sides of the well into the egg mixture with a fork. As you work, the egg mixture will become thicker and your well will increase in size.
•Complete working the remaining flour into the dough by hand until a rough and firm dough mixture is formed.
•You’ll surely have some dough mixture stuck to your hands, remove and incorporate to dough mixture.
•Dust dough mixture with additional flour and form a dough ball.
•At this point clean your hands of any dough mixture and dust your hands with flour.
•Flour your slab and place your dough ball on it for kneading.
•Knead your dough ball by pressing upward with your palm at the 12 o’clock position and pulling downward with your opposite hands fingers at the 6 o’clock position.
•Rotate 1/4 the way clockwise and repeat.
•Complete rotation 8 times for a total of 2 full rotations.
•More flour may be required to avoid sticking while kneading.
•Knead until dough is smooth and firm....roughly 10-20 minutes. We are looking for a smooth, satiny consistency, which will develop the longer you knead.
•Cut your dough ball into four equal pieces.
•Place on a floured baking pan.
•Cover the well-kneaded dough with a clean dish towel, and allow it to rest for around 45 minutes....the resting period allows the dough time to relax and improves your success at rolling it out.
•Dough can be refrigerated up to 1 day but requires to be at room temperature before rolling cutting by hand or processing with a pasta machine.
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