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How to make eggless pasta with red wine braised beef and mushroom ragout

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How to make eggless pasta with red wine braised beef and mushroom ragout
It's time to bring out your rolling pin for this Italian favourite

If you have yet to savour the goodness of handmade pasta, you can't really say that you have had Italian cuisine. And it's about time to fix that — by attempting your very own. Fret not, you'll be guided by good hands. Fratelli Pizzeria's chef de cuisine, Davide Bizzarri presents a recipe that involves an egg-less pici (thick hand-rolled pasta), alongside red wine braised beef and a piquant pool of mushrooms. Warning: you might not be able to settle for store bought spaghetti after this.   

Note: Make the buttero sauce before starting on the egg-less pasta
Serves 4

How to make buttero sauce: Here's what you need

100g Beef Striploin
5g Dry Porcini (soaked)
40ml Red Wine
30g Red Onion
40g Button Mushrooms
400g Veal Stock
10g Flour
Olive Oil
Pepper
Salt

How to make buttero sauce: Here's what you need

1. Slice the red onions and sweat in a large casserole with olive oil.
2. Slice the beef into strips, lightly dust with flour and add to the onion.
3. Nicely roast and deglaze with the red wine. Once evaporated, add the soaked chopped dry porcini mushroom with a bit of the soaking water.
4. Let it reduce for a few minutes and add the cut button mushrooms and veal stock.
5. Cook until the sauce thickens.

How to make egg-less pasta with red wine braised beef and mushroom ragout: Here's what you need

200g Flour
22g Semolina
100g Water
3g Salt

How to make egg-less pasta with red wine braised beef and mushroom ragout: How to make it

1.  Mix all the ingredients well until it forms a dough. Rest the dough in the chiller overnight, wrapped in cling film.
2. Flatten it and cut into 5cm strips (like the size of your finger)
3. Cook the pasta in plenty of boiling salt water.
4. In a pan, reheat the buttero sauce. Once the pasta floats up, drain and put into the sauce.
5. Finish with butter and parmesan cheese and reduce until the sauce is a creamy consistency.

See more of our delicious and easy-to-make recipes.   

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Text: Janice Sim

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