An extraordinary fresh pasta dish with a unique flavor given by the beer in the dough and the ragù.
To create the dough, mix the flours with a drizzle of oil and salt.
Pour the beer a little at a time until you get a smooth and homogeneous dough.
Store in the fridge for an hour wrapped in plastic wrap.
In the meantime, clean the mushrooms and slice them.
Toss them in a pan with the garlic and parsley mixture.
Cook them until they soften and deglaze with the glass of beer.
Adjust the salt and continue cooking.
Melt a knob of ghee directly in the pan and if necessary add a little water (preferably pasta cooking water).
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.
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.
Plate and toast with a mug of beer!
Consume immediately, also great reheated the next day.
The beer evaporates during cooking but gives an exceptional flavor to the final dish.
Italia, Liguria
| Energy (kcal) | 159.7 |
| Carbohydrates (g) | 25.96 |
| of which Sugars (g) | 0.67 |
| Fat (g) | 3.12 |
| of which Saturates (g) | 1.73 |
| Protein (g) | 4.14 |
| Fiber (g) | 1.01 |
| Sale (g) | 0.21 |
