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Receipe for Fresh beer Pasta with Philips Pasta Maker

A recipe by NewPort Pasta Co.

-482 gr of semola
-155 gr of beer (a double IPA or an Imperial Stout)
Time Timer
Preparation: 15 min + 30min
Cooking time: 5-7 min
Spaghetti difficulties
  1. Assemble your Avance die on the Pasta Maker
  2. Put the semolina into the Pasta Maker
  3. Gradually add the cold beer.
  4. Knead for 6 minutes.
  5. Let the dough rest for about 30 minutes.
  6. Extrude your shapes with Philips Pasta Maker.
  7. Cook Pasta in boiling salted water. 
  8. Drain Pasta, season it and enjoy.
Brown Beer Dough
Tips for seasoning:

In order to try this recipe from NewPort Pasta Co., we have created an ad-hoc recipe.
We make a stir-fry with carrots, celery and onions. We stew it in olive oil until it is well coloured.
Then we shell a fresh sausage and cook until the fat is dry and firm. When you add the sausage you can add herbs such as sage. At this point we deglaze with a Stout beer and let it evaporate.
We season the pasta directly in the pan where we cooked our sauce. And we stir for a few minutes.
We drizzle in some oil. Et voilà.

Cooked beer dough
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