Noodle ribbons with a sauce made from beer and vegetables

Ingredients

• One bunch of new onions
• 4 cloves of garlic
• 2 tablespoons of high-quality vegetable oil
• 20 g of wheat flour (type 405)
• 100 ml of good-quality apple cider (sweet cider)
• 200 g of zucchini or seasonal vegetables
• whipping cream, in sufficient quantity
• 100 g of finely grated mountain cheese (such as Emmental, Gruyère, or Comté)
• 1 tablespoon of fresh sage, chopped
• 1 teaspoon of fresh, chopped oregano
• 1 tablespoon of freshly chopped marjoram
• 1 teaspoon of fresh, chopped thyme
• 1 tablespoon of finely chopped fresh flat-leaf parsley
• 1 tablespoon of chopped fresh basil
• 400 g of fresh egg or durum wheat semolina pasta ribbons
• Freshly ground pepper
• Large salt or sea salt

Bring a large quantity of salted water to a boil.

Finely chop the new onions into thin slices, reserving the green parts.

Finely chop the garlic.

Cut the zucchini or seasonal vegetables into thin strips.

Heat the oil in a frying pan and sauté the onions with the garlic.

Sprinkle with flour and briefly brown it.

Deglaze with apple juice and let it simmer for a few minutes.

Add the zucchini and the green parts of the onions, pour in the cream, and simmer gently over low heat.

Place the pasta in boiling water and cook for about 3 minutes, or until al dente, or according to the cooking time indicated on the package.

Remove the sauce from the heat and season it with the herbs, salt, and pepper only at the very end.

Add the grated cheese to the sauce.

Drain the pasta, add it to the sauce, and mix well.

Place on preheated plates and sprinkle with grated cheese.