I love this new flavor profile with the beer and pretzel spaghetti. If you remember the first one I did (here) it was a more traditional flavor pairing with spicy mustard and beer braised bratwurst. I found this combination to work even better. I really love this flavored pasta and look forward to hearing what others think of it once Ariccia opens it’s doors next month. Stay tuned.
Beer & Pretzel Spaghetti
Chile Glazed Shrimp, Sriracha Cream, Mint
Last month I received my pasta extruder for Ariccia. I have been playing around with it a lot figuring out the right ratios for each pasta shape and just learning the in’s and out’s of the machine. I have the traditional pasta recipes down so I thought it was time to experiment with some new flavor combinations. The first one I had to try was ‘Beer & Pretzel’.
The pasta required a little more hydration than the traditional pastas I’ve made, which I think is due to the ‘pretzel flour’. The results were amazing. The pasta had strong nutty caramel notes on the nose. The smell permeated throughout the kitchen even before the pasta was cooked.
Here is the composed dish.
Beer & Pretzel Spaghetti
SoNo Hong Kong Habanero Mustard Cream, Beer Braised Bratwurst
This pasta and dish was a surprisingly huge success and I might have just come up with a new signature dish. Gastro Bits received a sample of the pasta and you can check out his review here http://www.gastrobits.com/2012/03/beer-pretzel-pasta-ariccia-clobbered.html. Stay tuned for new flavors coming in the next few weeks.
