Herbed Tagliatelle
Braised Lumina Lamb Ragù, Parmigiano Reggiano, Fresh Herbs
Chef Silvia Barban of LaRina Pastificio & Vino | Brooklyn
Adapted by StarChefs | MONTH YEAR
INGREDIENTS
Braised Lamb:
1 Lumina supreme lamb shoulder, quartered
1 carrot
2 stalks celery
2 tomatoes
1 red onion
4 cloves garlic
1 bunch fresh parsley
1 quart dry white wine
1 cup tomato paste
Salt
Ground black pepper
Vegetable stock
Lamb Ragù:
2 cups chopped onion
2 cups chopped celery
1 cup extra virgin olive oil
16 ounces San Marzano peeled tomatoes
1 sprig parsley
1 bunch fresh mint
3 tablespoons butter
Salt
Ground black pepper
Parmigiano Reggiano
Herb Tagliatelle:
500 grams 00 flour
5 whole eggs
1 egg yolk
1 sprig mint
1 sprig tarragon
1 sprig parsley
Semolina flour for dusting
To Assemble and Serve:
Kosher salt
Grated Parmigiano Reggiano
Chopped fresh parsley
Ground black pepper
Butter
Chopped fresh tarragon
Chopped fresh mint
METHOD
For the Braised Lamb:
Heat oven to 350°F. Place lamb in a deep hotel pan with vegetables, herbs, wine, tomato paste, salt, and pepper. Cover with enough vegetable stock to submerge. Cover pan with aluminum foil and cook 2 hours, or until lamb is tender. Let cool, then pull the meat from the bone, reserving picked meat and cooking liquid separately.
For the Lamb Ragù:
In a large stockpot over medium-high heat, bring all ingredients, Braised Lamb cooking liquid, Braised Lamb meat, and roasted vegetables to a boil. Cook 30 minutes. If ragu looks too thick, add water and adjust seasoning. Reduce heat, cover, and keep warm.
For the Herb Tagliatelle:
On a work surface, place flour and form a well in the center. Place eggs and yolks in the well. Gently beat eggs with a fork, and little by little, incorporate the flour. Once the mixture begins to come together, using your hands, knead the dough. Continue to fold until the dough is smooth and uniform. Tightly wrap dough in plastic wrap and let rest 40 minutes. Using a pasta machine or rolling pin, roll out dough and cut into tagliatelle. Set aside.
To Assemble and Serve:
Bring a pot of salted water to a boil. Add Herb Tagliatelle and cook 2 minutes. Drain and set aside. In a saucepan over medium heat, warm Lamb Ragù. Add cooked pasta to the pan and toss to coat. Stir in desired amount of Parmigiano Reggiano, chopped parsley, black pepper, and butter. Toss and transfer to a serving plate. Garnish with additional Parmigiano Reggiano, fresh tarragon, and fresh mint.
