Beer Pappardelle with Beer Mushroom Ragù

Preparation

1. STEP 1 OF 11

   To create the dough, mix the flours with a drizzle of oil and salt.

2. STEP 2 OF 11

   Pour the beer a little at a time until you get a smooth and homogeneous dough.

3. STEP 3 OF 11

   Store in the fridge for an hour wrapped in plastic wrap.

4. STEP 4 OF 11

   In the meantime, clean the mushrooms and slice them.

5. STEP 5 OF 11

   Toss them in a pan with the garlic and parsley mixture.

6. STEP 6 OF 11

   Cook them until they soften and deglaze with the glass of beer.

7. STEP 7 OF 11

   Adjust the salt and continue cooking.

8. STEP 8 OF 11

   Melt a knob of ghee directly in the pan and if necessary add a little water (preferably pasta cooking water).

9. STEP 9 OF 11

   After the time has passed, take the dough and roll out a rather rustic sheet with a rolling pin, roll it up and cut the strips with a pasta cutter to the desired size.

10. STEP 10 OF 11

    Cook the fresh pasta in salted boiling water and as soon as it floats, drain and finish cooking in the pan with the mushrooms, using the pasta water.

11. STEP 11 OF 11

    Plate and toast with a mug of beer!

General Information

Analysis

Macronutrients (100 gr)