Beer pasta is a truly simple and unique dough to prepare! I usually make this fresh pasta, or other recipes with beer, like cake, meatballs or roast, when there’s leftover beer in the fridge and it loses its fizz! Since I don’t like to waste anything, I recycle everything, as if it were water, just more flavorful and fragrant!
To make this pasta, I used a red beer, but any other beer will work!
If you are also a fan of good beer, you can try preparing the beer pasta and then dress it with sausage, or with a simple tomato sauce!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 2/3 cup beer
Steps
Pour the flour into a mound on the work surface. Create a well in the center into which you will start pouring the beer.
Start kneading with a fork, then gradually begin to gather the surrounding flour.
When the dough begins to become more consistent, start kneading by hand, more and more energetically, until you obtain a smooth and homogeneous dough.
Wrap it in plastic wrap and let it rest for at least 20-30 minutes.
After the rest, take the dough, divide it into more parts, and roll it out with a pasta machine or a rolling pin.
When you have obtained a very thin sheet, cut your preferred pasta shapes! I chose to create taglierini, but tagliatelle, lasagna, maltagliati, etc., are delicious too.
Cook the pasta in plenty of salted water for about 5-6 minutes.
Season as desired and serve!
STORAGE
You can store the beer pasta in a cool, dry place for one day, or in the fridge for two days.
If desired, you can freeze it first well-spaced on a tray, then collected in a freezer-safe food bag.
