Homemade Pasta Crab Ragu Sauce

1. 1

   Knead together the pasta dough until it comes together, then wrap in plastic wrap.

2. 2

   Let sit in the refrigerator for 2-3 hours minimum, ideally for 1-2 days.

3. 3

   Thinly slice the onions and garlic.

4. 4

   Chop off the stem ends of the shimeji mushrooms and shred into small clumps.

5. 5

   Put the olive oil in a frying pan, saute the garlic and onions until tender, add the shimeji mushrooms and continue to saute over high heat.

6. 6

   Add the ingredients, then reduce to low heat when it starts to boil.

7. 7

   Simmer over low heat while stirring until it cooks down by half.

8. 8

   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.

9. 9

   First, put the roller setting on the thickest setting, then gradually reduce so that the dough becomes 2 mm thick.

10. 10

    Be sure to dust the dough as you work.

11. 11

    Cut the dough into 1 cm wide, 20 cm long ribbons.

12. 12

    Add the heavy cream to the sauce from Step 4 and lightly simmer.

13. 13

    Boil the pasta from Step 7 for 2-3 minutes, then add it to the sauce while quickly mixing.

14. 14

    Season with salt to taste.

15. 15

    Transfer to a plate, and garnish with parsley as desired.

16. 16

    I made homemade sauce Americaine.

17. 17

    I haven't posted the recipe yet so stay tuned.

* Per serving · 4 servings · Values may vary.