Pasta masterclass
Apr 21, 2009 10:34pmBy Eugenio Maiale
- 30 mins preparation
- 2 hrs 20 mins cooking plus marinating
- Serves 6
“Guitar pasta” in lamb and capsicum ragù
Ingredients
- 600 gm boneless lamb shoulder, trimmed of fat and sinew, cut into 2.5cm dice
- 125 ml (½ cup) extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 4 fresh bay leaves
- 250 ml dry white wine
- 4 plum tomatoes, blanched, peeled, seeded and diced
- 1½ tbsp tomato paste
- 2 each red and yellow capsicum, cut into long thin strips (or 1 small red chilli), finely chopped
- 220 gm finely grated Pecorino Romano, to serve
Maccheroni alla chitarra
- 600 gm “00” flour, plus extra for dusting
- 6 eggs
Method
Main
1
Combine lamb with ½ tsp of sea salt and ¼ tsp freshly ground black pepper in a non-reactive bowl. Cover with plastic wrap and refrigerate for a minimum of 2 hours, or preferably overnight. Heat oil in a casserole over high heat, add garlic and bay leaves, cook until garlic colours (1 minute). Add lamb, stirring occasionally until brown (3-5 minutes each side). Deglaze pan with wine, cook until almost evaporated (5-10 minutes), add tomato, tomato paste and capsicum (or chilli), cover with lid, reduce heat to low and stir occasionally, adding a little extra water if liquid dries out, until lamb is tender (2 hours). Discard bay leaves, set aside and keep warm.
2
Meanwhile, for maccheroni alla chitarra, place flour on a board or in a bowl and make a well in the centre. Break eggs into well, beat with a fork until smooth. Mix eggs with flour using fingertips, incorporating a little at a time, then knead until a smooth dough forms (3-5 minutes). Cover with plastic wrap and rest at room temperature for 30 minutes. Cut dough into four pieces. Working with one piece at a time, and keeping the others covered, roll out each piece on a lightly floured surface into a 3mm-thick rectangle. Cut into rectangles to fit the stringed part of the chitarra. Lay one piece over strings, press down with a rolling pin to shred into strips. Toss strips with flour, spread in a single layer on a floured tray, keep covered. Repeat with remaining dough.
3
Cook pasta in a large saucepan of boiling salted water until al dente (2-3 minutes). Drain, reserving 125ml of cooking water. Toss pasta and water through ragù and serve immediately with Pecorino Romano.
Notes
Note "Chitarra refers to a special rectangular wooden board with wire strings stretched across it lengthwise. A sheet of pasta dough is put on this board, pressed by a rolling pin, and shredded into thin strips. Alternatively, you can use the spaghetti cutter of a pasta machine. Zio Tonnino, my uncle, was always in charge of slaughtering the lamb. Zia Giosina and my mother would prepare the dish and then invite me, as an eight-year-old boy, to roll out the pasta and cut it with the traditional chitarra. It was a full day's work for all of us but the end result was definitely well worth the effort." You'll need to start this recipe a day ahead. You can special order a chitarra from Sydney's Complete Kitchenware.
Drink Suggestion: Montepulciano d’Abruzzo, a full-bodied, ruby wine with robust tannins. Drink suggestion by Glen Davis
The Latest from Gourmet Traveller
Drinks NewsHow to make a Blackberry Buck co*cktail
Yesterday 12:00am
Travel NewsFour domestic and international flight sales worth checking out tonight
Yesterday 12:00am
Travel NewsFive reasons to road-test the new GWM Haval H6GT coupe SUV
Mar 21, 2024
CruisesCunard’s culinary cruise itinerary for 2025 is as deliciously exclusive as you’d expect
Mar 21, 2024
Restaurant ReviewsLola's: Restaurant review
Mar 21, 2024
Crustacean crash course: A guide to the types of crustaceans to know
Mar 21, 2024
Recipe CollectionsBest hot cross bun recipes for Easter
Mar 21, 2024
Restaurant NewsThe best new restaurants and bars in Melbourne
Mar 21, 2024
Drinks NewsClassic co*cktail: How to make a Manhattan
Mar 21, 2024
Recipe CollectionsRecipes for the ultimate Easter lunch feast
Mar 20, 2024
Destinations16 best Maldives resorts for an island getaway in 2024
Mar 20, 2024
Restaurant News10 impressive Brisbane restaurants to book when visitors are in town
Mar 19, 2024
Restaurant NewsThe best new restaurants and bars in Sydney
Mar 19, 2024
Supersize Me: The future of dining out in Australia
Mar 19, 2024
DestinationsBalearic beauty: Where to eat, drink and stay on Menorca Island, Spain
Mar 19, 2024
Chefs' RecipesMassimo Mele's lemon-scented goat meatballs
Mar 18, 2024
Recipe Collections40 best fish recipes for Good Friday, Easter and beyond
Mar 18, 2024
DestinationsThings to do in Newcastle NSW: Where to eat, drink and stay
Mar 17, 2024
Drinks NewsWine country: Swan Valley wineries to know about
Mar 17, 2024
