Red and green noodles kneaded, rolled, and cut with the Roma Electric Pasta Machine make for impressive homemade pasta for your holiday dinners. Use the Roma Tomato Strainer to make a Christmas Ale Meat Sauce or prepare a simple Christmas Ale Cream Sauce for a little added holiday spirit.
- Ingredients -
Red Noodles
2 cups flour
2 eggs
1 tablespoon cinnamon
1/2 teaspoon ginger
10 drops red food coloring
Green Noodles
2 cups flour
2 eggs
1 tablespoon thyme
1/2 tablespoon sage
10 drops green food coloring
Christmas Ale Meat Sauce
8 tomatoes, quartered
2 cans tomato paste
1/3 lb beef
1/3 lb veal
1/3 lb pork
1 onion, diced
2 teaspoons crushed rosemary
1/4 cup beef stock
1/4 cup Great Lakes Christmas Ale
or Christmas Ale Cream Sauce
6 oz. Great Lakes Christmas Ale
12 oz. Heavy Whipping Cream
Tools
Roma by Weston Electric Pasta Machine
Roma Pasta Drying Rack
Weston Meat Grinder (if preparing the Meat Sauce)
Roma by Weston Tomato Strainer (if preparing the Meat Sauce)
Mix together the ingredients for the red noodles until a smooth, elastic dough forms. If the food coloring is not distributed evenly, that is okay - the pasta machine will take care of that.Wrap your dough in plastic wrap and let it rest for 15 minutes.
Prepare the green dough the same way, being sure not to let it get in contact with the red dough. After 15 minutes, unwrap the red dough, pull off a palm sized chunk, and feed it into the
Electric Pasta Machine at setting one. Continue to feed the dough through until your dough is a uniform color. Once it's uniform, feed it through the machine until setting 8. Move the finger protector and feed the dough through the fettuccine or spaghetti cutter. Place the noodles on the
Roma Pasta Drying Rack while you repeat the process for the rest of the red dough.
Once you are finished, unwrap your green dough and do the same as you did with the red.
Leave the noodles on the drying rack while you prepare the sauce of your choice.
For Christmas Ale Meat Sauce, use a
Weston Meat Grinder to freshly grind your beef, veal, and pork. Place the meat and onions into a skillet with a little olive oil to brown.
Using a
Roma Tomato Strainer, strain your tomatoes into a puree. Place your tomato puree, meat, tomato paste, rosemary, onion, beef stock, and Christmas Ale into a pot, bring to a boil, then simmer for 2-6 hours, stirring occasionally.
Boil noodles for 3 minutes, drain, and toss in pasta sauce immediately. Serve hot.
For the Christmas Ale Cream Sauce, simply pour cream and ale into a pot over low heat. Heat for 5 minutes or until hot. Boil noodles for 3 minutes, drain, and toss in cream sauce immediately. Serve hot.
