Step-by-Step Guide to Prepare Any-night-of-the-week Homemade Pasta Crab Ragu Sauce

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The ingredients needed to make Homemade Pasta Crab Ragu Sauce:

1. Take To make the homemade pasta:
2. Get 200 grams Bread (strong) flour
3. Prepare 60 grams Water
4. Prepare 50 grams Egg yolk
5. Prepare 2 grams Salt
6. Make ready To make the crab ragu sauce:
7. Make ready 1 can Canned crabmeat
8. Make ready 1 packages Shimeji mushrooms
9. Prepare 1/2 Onion
10. Make ready 1 clove Garlic
11. Take 1 Olive oil
12. Make ready 1 can ★ Canned diced tomatoes
13. Make ready 400 ml ★ Water
14. Make ready 3 tbsp ★ Sake
15. Take 2 tbsp ★ Sauce Américaine
16. Get 1 tsp ★ Sugar
17. Prepare 1 pinch ★ Yuzu
18. Make ready 200 ml Heavy cream
19. Prepare 1 Salt

Steps 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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