lamb ragu with handmade egg pasta

How To Make lamb ragu with handmade egg pasta

• Step 1
  To make the pasta, in a mixing bowl, whip the whole egg, the egg yolks, and 2 Tbsp water. Place the 2 cups of flour on a clean counter. Make a well in the middle of the flour. Keep more flour handy for kneading.
• Step 2
  Dump the egg mixture in the middle of the flour, and with your hands, start to incorporate the eggs into the flour. Roll it around and knead for 5 to 10 minutes until the dough is smooth and shiny, and when touched by a finger, it will bounce back quickly. Wrap in plastic wrap and let sit for 1 hour. Break into 4 pieces.
• Step 3
  Roll out pasta in a pasta rolling machine, starting at a lower number and then going up to a higher number to get the sheet thin. Put flour onto the sheets each time you roll them. Use the cutting side and cut into the desired shape.
• Step 4
  Place a pan on the stove filled with water and lots of salt. Once boiling, add the pasta and cook 2 minutes for spaghetti; longer is the pasta is thicker. Drain.
• Step 5
  For the lamb ragu, place the olive oil in a Dutch oven. Add the onions, carrots, and celery, and cook for about 5 minutes. Add the garlic and cook 1 more minute.
• Step 6
  Season with salt. Add the lamb and cook until the lamb is no longer pink. Add the tomato paste and stir to combine.
• Step 7
  Add the red wine and turn the heat up, and let it cook for about 10 minutes, then add the crushed tomatoes and the rosemary sprig. Reduce the heat and simmer for about 35 minutes. In the last 10 minutes, add the Parmesan rind and let it begin to melt. Remove the sprig of rosemary and Parm rind when finished.
• Step 8
  Serve over the pasta or add the pasta into the ragu and stir to combine. Top with grated Parmesan.
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