Title: Tagliatelle With Lamb
Categories: None
Yield: 6 servings
MMMMM------------------FOR THE THE TAGLIATELLE-----------------------
300 g (2-1/4 cups) "00" soft wheat
-flour
3 Fresh large size eggs
2 Spoons olive oil
1 ts Salt
MMMMM------------------------FOR THE LAMB-----------------------------
300 g Lamb; up to 500
1 ts Salt
1 ts Black pepper
MMMMM-----------------------FOR THE SAUCE----------------------------
50 g Butter; unsalted
1/2 Yellow or white onion;
-chopped
50 g Heavy cream
1 tb Dill
1 tb Flour
For the pasta:
Put the flour on a marble/wooden work surface at least 60x60cm. Make
a well in the middle of the flour. Crack the eggs into it and add
olive oil & salt.
With a fork, lightly whisk the eggs while gathering flour from the
wall of the well gradually.
When the mixture gets too thick or clumped to continue with the fork,
continue with your hands and begin to kneed. Kneed for 10 minutes.
Wrap the dough in plastic wrap tightly (twist it) and make it rest at
room temperature for at least 15 minutes. You can then optionally
place the dough in the refrigerator until later.
Take the dough out of the fridge and split it into 3 parts with a
large knife. Take one and make it circular by hand, put some flour on
the work surface, and roll it out as thinly as possible (3mm) using a
rolling pin. (You should be able to "read a newspaper" through it).
Sprinkle the surface with a bit of flour to avoid sticking, then
gently roll it up into a loose stack upon itself so you can cut the
full length with a single knife slice. Trim the edges and cut into
1cm thin strips lengthwise (5mm for tagliolini or 2cm for
pappardelle).
Unravel the cut pasta and sprinkle with a bit more flour to prevent
sticking. This pasta is ready to cook in boiling water with salt.
Fresh pasta will typically cook in 2-4 minutes, unlike dried pasta.
For the lamb & sauce:
Season the lamb with the salt & pepper and bake it in the oven or on
the stove top until it reaches 140 F internal temperature. Trim fat
and cut into small pieces.
In a small skillet (use the lamb skillet if you cooked it on the
stovetop), melt the butter over medium heat.
When the butter begins to simmer, add the onion and cook until soft
but do not brown.
Add the heavy cream to the skillet slowly, stirring to mix with the
onion and butter.
Separate a small bit of the liquid from the pan and mix it with the
tbsp of flour to thicken it. When well blended, add it back to the
pan and stir.
Add the dill to the mixture and fold in. Let it rest in the heat for
a few minutes before mixing with the pasta.
