Homemade Pasta Crab Ragu Sauce

• 200 grams Bread (strong) flour
• 60 grams Water
• 50 grams Egg yolk
• 2 grams Salt
• 1 can Canned crabmeat
• 1 packages Shimeji mushrooms
• 1/2 Onion
• 1 clove Garlic
• 1 Olive oil
• 1 can Canned diced tomatoes
• 400 ml Water
• 3 tbsp Sake
• 2 tbsp Sauce Americaine
• 1 tsp Sugar
• 1 pinch Yuzu
• 200 ml Heavy cream
• 1 Salt

1. Knead together the pasta dough until it comes together, then wrap in plastic wrap.
2. Let sit in the refrigerator for 2-3 hours minimum, ideally for 1-2 days.
3. Thinly slice the onions and garlic.
4. Chop off the stem ends of the shimeji mushrooms and shred into small clumps.
5. Put the olive oil in a frying pan, saute the garlic and onions until tender, add the shimeji mushrooms and continue to saute over high heat.
6. Add the ingredients, then reduce to low heat when it starts to boil.
7. Simmer over low heat while stirring until it cooks down by half.
8. 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.
9. First, put the roller setting on the thickest setting, then gradually reduce so that the dough becomes 2 mm thick.
10. Be sure to dust the dough as you work.
11. Cut the dough into 1 cm wide, 20 cm long ribbons.
12. Add the heavy cream to the sauce from Step 4 and lightly simmer.
13. Boil the pasta from Step 7 for 2-3 minutes, then add it to the sauce while quickly mixing.
14. Season with salt to taste.
15. Transfer to a plate, and garnish with parsley as desired.
16. I made homemade sauce Americaine.
17. I haven't posted the recipe yet so stay tuned.

bread, water, egg yolk, salt, crabmeat, mushrooms, onion, clove garlic, olive oil, tomatoes, water, sake, sugar, yuzu, salt

Taken from cookpad.com/us/recipes/155319-homemade-pasta-crab-ragu-sauce (may not work)