Beef-Paprika Pasta With Beef 'N' Beer Goulash
Nutrition
Calories: 364 kcalCarbohydrates: 71 gProtein: 14 gFat: 7 gSaturated Fat: 4 gSodium: 5 mgFiber: 6 gSugar: 2 gVitamin A: 7.025 IUCalcium: 18 mgIron: 8 mg
Ingredients
- 1-1/4 cups semolina flour
- 1-1/4 cups all-purpose flour
- 1 tsp paprika preferably Hungarian
- 1/2 cup flat beer preferably dark
- 1 tbsp extra-virgin olive oil
Instructions
- Combine flours in pasta machine bowl. Mix 1 minute, until blended. Add paprika and mix 1 minute.
- Stir together beer and olive oil in a measuring cup.
- With pasta machine running, slowly add beer mixture, reserving 2 tablespoons, over a period of 3 minutes. Let machine continue to mix another minute. The dough should consist of lumps the size of peas and walnut halves. If it seems too dry, gradually add more beer mixture, 1/2 tbsp at a time. If it seems too wet, add more semolina flour, 1 tbsp at a time. Break up larger clumps of dough with a rubber spatula or knife, to ensure even incorporation of the liquid.
- When the dough is the proper consistency, extrude according to the manufacturer's instructions.
- Prepare the Beef "N" Beer Goulash, when goulash is ready, cook pasta in boiling water 4 to 6 minutes. Drain pasta.