To make the dough, mix the flours with a drizzle of oil and the salt.
Add the beer a little at a time until you get a smooth, homogeneous dough.
Store in the refrigerator for about an hour wrapped in plastic wrap.
Meanwhile, clean the mushrooms and cut them into slices.
Drop them into a pan with the chopped garlic and parsley.
Cook until softened and deglaze with the glass of beer.
Adjust the salt and continue cooking.
Melt a knob of ghee directly in the pan and, if needed, add a little water (preferably pasta cooking water).
After the time is up, take the dough back and roll out the rather rustic sheet with a rolling pin, roll it up and cut the noodles with a pasta cutter to the desired size.
Cook the fresh pasta in salted boiling water and, as soon as it floats, drain and finish cooking in the pan with the mushrooms, using the pasta water.
Plate and toast with a mug of beer!
Consume immediately, also excellent reheated the next day.
The beer evaporates during cooking, but gives the final dish an exceptional flavor.
Italia, Liguria
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| Energy (kcal) | 156.56 |
| Carbohydrates (g) | 25.04 |
| of which Sugars (g) | 0.18 |
| Fat (g) | 2.58 |
| of which Saturates (g) | 1.41 |
| Protein (g) | 4.45 |
| Fiber (g) | 1.24 |
| Sale (g) | 0.07 |
