Homemade Pasta Crab Ragu Sauce
Homemade Pasta Crab Ragu Sauce

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, homemade pasta crab ragu sauce. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Homemade Pasta Crab Ragu Sauce is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Homemade Pasta Crab Ragu Sauce is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have homemade pasta crab ragu sauce using 19 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Homemade Pasta Crab Ragu Sauce:
  1. Take To make the homemade pasta:
  2. Prepare 200 grams Bread (strong) flour
  3. Take 60 grams Water
  4. Make ready 50 grams Egg yolk
  5. Get 2 grams Salt
  6. Get To make the crab ragu sauce:
  7. Take 1 can Canned crabmeat
  8. Get 1 packages Shimeji mushrooms
  9. Prepare 1/2 Onion
  10. Prepare 1 clove Garlic
  11. Take 1 Olive oil
  12. Prepare 1 can ★ Canned diced tomatoes
  13. Take 400 ml ★ Water
  14. Prepare 3 tbsp ★ Sake
  15. Get 2 tbsp ★ Sauce Américaine
  16. Take 1 tsp ★ Sugar
  17. Take 1 pinch ★ Yuzu
  18. Make ready 200 ml Heavy cream
  19. Get 1 Salt
Instructions to make Homemade Pasta Crab Ragu Sauce:
  1. Knead together the pasta dough until it comes together, then wrap in plastic wrap. Let sit in the refrigerator for 2-3 hours minimum, ideally for 1-2 days.
  2. Thinly slice the onions and garlic. Chop off the stem ends of the shimeji mushrooms and shred into small clumps.
  3. Put the olive oil in a frying pan, sauté the garlic and onions until tender, add the shimeji mushrooms and continue to sauté over high heat.
  4. Add the ★ ingredients, then reduce to low heat when it starts to boil. Simmer over low heat while stirring until it cooks down by half.
  5. Prepare the dough from Step 1 in a pasta machine to flatten: Cut the dough in half, dust with flour, then roll out with a rolling pin until it is thin enough to fit into the pasta machine.
  6. First, put the roller setting on the thickest setting, then gradually reduce so that the dough becomes 2 mm thick. ※ Be sure to dust the dough as you work.
  7. Cut the dough into 1 cm wide, 20 cm long ribbons.
  8. Add the heavy cream to the sauce from Step 4 and lightly simmer.
  9. Boil the pasta from Step 7 for 2-3 minutes, then add it to the sauce while quickly mixing. Season with salt to taste.
  10. Transfer to a plate, and garnish with parsley as desired.
  11. I made homemade sauce Américaine. I haven't posted the recipe yet so stay tuned.

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