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Beef & Noodles in a Spicy Juice

Cedar Oak Farms
A mild spicy aromatic broth, tender homemade pasta, and savory sliced beef.
Prep Time 20 mins
Cook Time 10 mins
Resting Time 30 mins
Course Main Course
Cuisine Italian
Servings 4

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
  • 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.

Notes

* Available at the "Market on the Farm" at Cedar Oak Farms.
** Available at a neighboring farm.
Keyword Beef, Coffee Rub, Pasta