A mild spicy aromatic broth, tender homemade pasta, and savory sliced beef.
How about some market inspiration before the next market. The ingredients in this recipe can be found at the market and in your pantry. So come on out to the market and get cooking.
From the Market:
Shaved Beef – Our beef comes from Cow Creek Organic Farm. We asked the butcher to shave some of the top round.
Coffee Rub – Cedar Oak Farms very own spice blend. Robust and savory that provides a dark flavor this rub seals in the essences and juices of your meat.
Produce – Young green onion, radishes, garlic – Stop at Munger Manor Farm’s booth and pick up these farm fresh produces, but don’t stop there. They offer a wide variety of garden goodness.
Italian Flour – Janie’s Mill Italian flour is the perfect pasta flour. It offers a highly-sifted, high-protein, flavorful flour that works well for this pasta.
Eggs – we do not keep eggs in the market, but our farm is close to others that offer fresh farm eggs and milk. We will be glad to direct you to them.
Pasta by Hand vs. Mixer:
Whether by hand or mixer the choice is yours. I prefer to mix the dough by hand because it allows me to feel the texture of the pasta and adjust the flour accordingly. Then I bring out the stand-up mixer to roll and cut. I do not have the upper body strength or workout ethic needed to roll out a thin, transparent dough. The first thing to keep in mind is pasta is very forgiving, so relax. A few simple adjustments will get you to the dough you desire. Here is the basic rule of thumb. If the dough is too dry, it will not form a ball. To moisten the dough, add 1 teaspoon of water. If it is too sticky, add 1 teaspoon of flour. Continue to add more water or flour as needed to bring the pasta to the correct texture.
So let’s cook!
Beef & Noodles in a Spicy Juice
Equipment
- Pasta Roller & Cutter
Ingredients
- 1 pound *shaved beef
- 1 tablespoon *Coffee Rub
- 1 tablespoon olive oil
- 3-4 *sliced early green onion separate the greens from the bulb
- 2 cloves *minced garlic
- 8 ounces beef broth
- ½ cup water
- 2 tablespoons Worcestershire sauce
- ¼ teaspoon smoked paprika
- ¼ cup red wine
- Salt & Pepper to taste
- 2 teaspoons horseradish sauce
Pasta:
- 4 **eggs room temperature
- 2½ cups *Italian flour
- 1 teaspoon sea salt
- 1 tablespoon olive oil
Instructions
- To get the meat well-seasoned take the beef out, sprinkle the coffee rub over the beef and toss to mix. Let the beef come to room temperature, about 30 minutes.
- Next, start on the pasta. You may use your stand-up mixer, but I like to mix with my hands. That allows me to feel the texture and adjust the flour as needed. These directions following that method. Whisk together the flour and salt and place on a flat surface. Make a well in the center of the flour and add the oil.
- Whisk the eggs until light and fluffy. Add some of the egg to the center and gradually begin to add flour to the center. I add the eggs slowly to avoid overspill. Make another well, add more egg, and bring in the flour. Repeat this step until all the egg has been incorporated into the flour and you have a nice dough.
- Knead the dough until the pasta is smooth and silky. Wrap the pasta in plastic wrap and let rest 20 minutes.
- Cut the dough in half and shape into two balls. Working with one ball at a time roll the dough into a long oval strip. Pull in the sides as you work. You want the width to be just short of the width of your pasta roller.
- Finish rolling the dough in a pasta roller starting at the widest thickness and working down to the smallest after each roll until the pasta is thin enough to see your hand through. This will produce a long strip of pasta. Now is where the stand-up mixer comes in handy. You can roll the dough into a spiral and cut by hand, but I like the uniformed cut that you get from a pasta cutter.
- Attach the fettuccine pasta cutter to the mixer. Cut you pasta strip in thirds or half and slowly guide through the cutter. Lay one end of the pasta on a parchment lined baking sheet and begin to circle and lower until you have a nice round ball of cut pasta.
- Repeat until all the pasta has been rolled out and cut. Set aside.
- Start a pot of salted water bringing to a boil.
- Meanwhile, heat the oil in a skillet over medium-high heat until shimmering. Reduce the heat to medium and add the garlic and sliced onion bulbs. Sauté 1-2 minutes or until fragrant and soft. Add the beef. Cook until all the meat is just brown. Do not overcook or the beef will be too tough. Transfer to a bowl and keep warm.
- Using the same skillet add the broth, water, Worcestershire sauce, paprika, and salt and pepper to taste. Cook for 5 minutes bringing the flavors together. Add the wine and continue to cook until reduced to about half. Stir in the horseradish sauce. Lower the heat to low and let simmer while you cook the pasta.
- Place the pasta into the boiling salted water. Fresh pasta only needs 6 minutes in the water. Drain.
- Divide the broth evenly between serving bowls. Top with a serving of pasta and shaved beef. Garnish with sliced radish and the sliced onion greens.
