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  • Writer's pictureRosangela Atte

Lamb Ragu` With Thyme Laced Pappardelle

Updated: Feb 10

Are you ready for the sexiest plate of pappardelle you'll ever have ?!

These are my hand-cut, thyme laced pappardelle, with the most delicious and rich lamb ragu`.

The combination of back garlic, star anise, and porcini mushrooms impart a level of umami to this dish that is almost impossible to describe.


-1 kg of ground lamb

-1 cup diced celery

-1 cup diced carrot

-1/2 cup diced shallot

-1 whole head of black garlic

-1 cup dried porcini mushrooms

-1 cup red wine

-1/2 cup EVOO

-1 bottle of passata

-2 bay leaves

-3 parsley stems

-1 rosemary sprig

-1 star anise

-2 tsp salt


-250 g 00 flour

-250 g semola rimacinata

-5-6 eggs (300 g worth)

-1 tbsp finely miced fresh thyme


1.Soak porcini in one cup of boiling water.

2.Heat a large pot, add EVOO, celery, carrot and shallot.

3.Add 1 tsp of salt and sweat for a few minutes.

4.Add the peeled and smooshed black garlic and cook for 5 minutes.

5.Add soaked, chopped porcini and their strained soaking liquid.

6.Cook for a few minutes, then add meat.

7. Break up meat and cook for 10 minutes.

8. Add herbs and star anise, wine, and passata and cook on low for 3 hours, stirring occasionally.

9.Mix the two flours in a bowl with a fork.

10.Form a volcano on your work surface and start adding the eggs in the middle, one at a time.

11. Work flour and egg together as if scrambling eggs.

12.When dough becomes too stiff to work with the fork, start using a bench scraper.

13.Once you have a shaggy dough, use your hands to bring dough together.

14.Once dough comes together, knead for 10 minutes or until smooth and springs back when pressed.

15.Cover the dough with a bowl, and let it rest for at least 30 minutes at room temperature.

16.Take thyme leaves off the stems and mince.

17.Cut dough in 4. Cover 3 pieces and start working on them, 1 at a time.

18.Flatten dough with your palm and pass it through the widest setting on your pasta machine.

19. Fold in 3 and pass through machine for 3 times on widest setting.

20.Once you reach thickness 4, sprinkle the thyme on the pasta sheet,fold it in half,and pass it through the machine until you reach the desired thickness. I bring it to 7 on my Marcato Atlas 150.

21.Once you have the pasta sheet, lay it on a tray lined with a kitchen towel, sprinkle with semolina and cover.

22.Once all the pasta is made, cut sheets in half, roll each sheet, and cut pappardelle. Shape them into a nest and sprinkle with semolina.

23. Bring salted water to a boil and cook your pappardelle for 4 minutes or until al dente. Toss with some ragu`, plate, top with more ragu`and enjoy!

#lambragu #pappardelle #handmadepasta #foodandwine #gourmetfood #italianfood #chefrosangelaatte

Check how to video, here:

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