Beef broth pasta
A light and dark version.
I have been in a big pasta mood lately! Either with cream, tomato sauce, a bit of both or simply this beef broth base, I’m loving the routine of making the pasta and sauce as a means to wind down at the end of the day. An intentional getting off the phone, putting on a playlist, cracking open a bottle of wine and rolling out my own dough always brings me back from wherever the day took me. A particularly whimsical way of preparing pasta for dinner is to make it with whatever I have. If I have a ton of fresh tomatoes, shallots, basil and Parmesan then great, but if all I have is beef or chicken stock, half an onion, some fresh herbs and butter, I’m going to find a way to make it taste delicious!
The first time I made this beef broth pasta, I ended up with the darker version, something that is umami, rich and savory. I’m usually more of a chicken stock kinda girl, so I tried making it again but lighter, more elegant and subdued from its darker version. Both are delicious umami beef stock sauces, something you can make for dinner when you don’t have very much in the fridge or pantry, or when you’re craving a very savory dinner. I can’t choose between the two, so I’m including both!
I absolutely love a thick and wide pasta shape for this, such as pappardelle! I’ll keep them extra long so the sauce covers them like a blanket and swirling each one around a fork feels like a special experience.
Beef broth pasta, light and dark versions
For fresh pasta, I always follow the classic guidelines of 100g 00 flour to 55g egg, per person. Feel free to make the pasta fresh, or buy already prepared.
Total time: 1 hour
Serves two.
Note: for both the light and dark versions, resist the temptation to season with salt as you cook. The broth is likely seasoned already and once it reduces, the sodium will concentrate. I just use regular beef stock (not low sodium) but I don’t add any salt during the cook. Taste and adjust as you go, based on your beef stock. This includes salting the pasta water, to which I say, don’t go crazy here!
Beef broth pasta, the lighter one
1 tbsp extra virgin olive oil
2 tbsp butter, salted, separated
1/2 an onion, diced
3 garlic cloves, smashed (kept whole)
3 cups beef stock, regular or low-sodium
1 cup chicken stock, regular or low-sodium
1/4 cup pecorino, grated
1 tbsp tarragon, finely chopped
1 tbsp parsley, finely chopped
1/4 tsp cracked white pepper