Homemade Beer Pasta

 

 This is something everyone should do in their lives.

Like cliff jumping in Greece, restaurant week in New York City, and watching the sun rise over the Mediterranean. Although making pasta from scratch doesn’t require a passport.

Pasta isn’t as hard to make as you think and I have complete faith in your ability to pull this off. And impress your friends.

Plus this leaves you open to a wide variety of sauces. Not just my Beer Marianna, but can someone please make me a beer Alfredo sauce?

I’ll have a Beer Chicken Piccata for you later.  But in the meantime, someone needs to get me a beer bolognese.

Homemade Beer Pasta

Ingredients

  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 2 large eggs
  • 1/4 cup wheat beer
  • 1 tbs olive oil

Directions

  • In the bowl of a stand mixer fitted with a hook attachment, add the flour and the salt and mix well. Form a well in the center, add the eggs and the beer. Mix on a low speed until the dough, eggs and beer are incorporated, about 6 minutes. Remove from the mixer and kneed on a well floured surface until smooth and elastic, at least 10 minutes to remove all air pockets. Form a ball and brush with olive oil. Cover and allow to rest at room temperature for about 30 minutes.
  • Cut the dough into two equal halves. Cut each half into equal thirds to give you 6 equal sized pieces. Keep all dough covered that you are not working with.
  • Flatten each dough section into a long oval. Pass through the pasta roller at the widest setting. Close the pasta roller one notch and pass through again. Close the pasta roller again pass the pasta through again. Add flour to the pasta with each each pass through the pasta roller. Continue to do this until the pasta is thin. I used the Kitchen Aid Pasta Roller Attachment with the narrowest setting at 4.
  • Switch to the fettuccinie cutter pasta roller and cut each flattened pasta section into fettuccinie ribbons.
  • Allow to dry on a pasta drying rack or laid flat on a baking sheet for about 15 minutes.
  • Add pasta to a pot of lightly salted boiling water until cooked through, about 5-8 minutes.
http://thebeeroness.com/2012/08/14/homemade-beer-pasta/

 

 

 

 

 

 

, , , , , , ,

16 Responses to Homemade Beer Pasta

  1. claire @ the realistic nutritionist August 14, 2012 at 6:20 am #

    I need a fancy pasta press.Then, I can make beautiful pasta.

  2. Susan Bewley August 14, 2012 at 6:47 am #

    I’m going to have to try this! I make my pasta by hand but I bet this would still be a great recipe!

  3. Natalie @ The Devil Wears Parsley August 14, 2012 at 7:40 am #

    *sigh* I need a pasta press too! I’ve wanted one for so long. Maybe Santa will come through this year. Seriously though, it still isn’t too difficult to roll out the dough by hand, and cut with a pizza cutter/knife/sharp object. Yeah, it does take a little time, but it’s still worth it! It adds a charming rustic quality to the pasta. Can’t wait to try this, Jackie!

  4. Erin @ The Spiffy Cookie August 14, 2012 at 7:57 am #

    How freaking awesome is this? Once I return home at the end of the moth I am totally pulling out my pasta rollers.

  5. Cassie August 14, 2012 at 12:30 pm #

    Holy cow Jackie! My jaw is on the floor! I love making homemade pasta but I have never thought about adding beer. I adore this, and you!

  6. Valerie @ From Valerie's Kitchen August 14, 2012 at 6:20 pm #

    I have never tried to make pasta from scratch but wow, whenever you get freshly made pasta at a restaurant, it is out of this world. I’m inspired! Gorgeous pics by the way.

  7. Ashley @ Wishes and Dishes August 14, 2012 at 9:58 pm #

    This is such an awesome idea. I love all homemade pasta and adding beer is so genius! Beautiful photos :)

  8. Pati August 15, 2012 at 12:34 am #

    Use a 3 quart container. Melt the hard materials and half the beer first (slowly or else it will foam up) before adding the ramining beer and other ingredients.
    Good luck!

    ½ cup butter
    1 clove garlic (minced)
    1 cup flour
    12 oz Michelob Amber Bock
    4 cups chicken broth
    16 oz extra sharp cheddar cheese (grated)
    1 ½ cup heavy cream
    1 tbsp. Worcestershire sauce
    1 tsp. Dijon mustard

    • Jackie August 15, 2012 at 7:36 am #

      Is this a beer cheese sauce for the pasta? Sounds amazing :)

  9. sippitysup August 15, 2012 at 10:04 am #

    Of course you thought of this! GREG

  10. Kiersten @ Oh My Veggies August 16, 2012 at 1:40 pm #

    Gorgeous photos. Pasta has been on my to-do list for so long…

  11. Rod dangers October 18, 2012 at 5:20 am #

    You rock. My thanks for doing such a good job with the pasta

  12. Melissa February 10, 2014 at 3:33 pm #

    Yay!! NCB love. I grew up in the little town where Blue Star is made.

Trackbacks/Pingbacks

  1. Beer Pasta and Marinara « wafoodie - October 6, 2012

    […] trust me, this basic dish is far from boring because both the homemade, completely-from-scratch pasta and marinara sauce are made with beer— locally based Pyramid […]

  2. Gulab » Blog Archive » Inspiração na Mesa: Cerveja - March 14, 2013

    […] Geleia de bacon com cerveja 2. Lagosta cozida na cerveja e manteiga 3. Macarrão caseiro de cerveja 4. Biscoitos de batata doce com cerveja 5. Torta de morango com calda de cerveja 6. Picolé de […]

  3. Beer Ravioli | girl+beer - December 9, 2013

    […] beer in the mix so I went straight for The Beeroness website and found Jackie’s recipe for Homemade Beer Pasta. Jackie’s recipe calls for wheat beer but since I was already drinking a Coopers Sparkling […]

Leave a Reply