Handmade saffron tagliatelle - Lamb sauce

Updated at: Thu, 17 Aug 2023 07:02:45 GMT

Step 1

Mix the 00 flour and the saffron together in a bowl. Add the salt too.

Step 2

Put the pasta on a dry surfate, it can be wood or marble. Make a nest a create some space in the middle where you ease down the eggs. Use a fork to mix the eggs and the flour and when the liquids are starting getting absorbed knead with your hands.

Step 3

Knead the dough for ten minutes, until it is smooth and elastic.

Step 4

Fold the pasta adding some flour so it does not get stick. Use a knife and cut some large slices (about 3 centimeters large). Spread the pasta on a dry surface and let it rest few hours before cooking it.

Step 5

Mince the carrots, celery and onion.

Step 6

Pour some olive oil into a pan and when it is hot, add the minced vegetables. Stir and when you see the onion becoming translucent, add the lamb too.

Step 7

Roast the lamb for few minute and the turn it around. After about five minutes pour the white whine in the pan and let the alcohol evaporate. Add some salt, pepper and thyme. Cook the lamb as long as it takes to make it is done. The cooking time might be different depending on the piece of lamb you are using and how bit it is. For 100g of fillet it takes about 15 minutes. If during this time, you see the lamb getting too dry, add a couple of spoon of hot water.

Step 8

When the lamb is ready, remove it from the stove an put it on a cutting board so it can cool down a little.

Step 9

Take a food processor and put into it the vegetables, the gravy and the cooking liquids that are left in the pan where you cooked the lamb. Add the tomato paste and mix.

Step 10

Now that the sauce is ready, put it back into the pan and switch on the stove again. Keep the heat low.

Step 11

Prepare the pasta. Cook it in salty boiling water as long, strain it when it is ready and then put it into the pan with sauce.

Step 12

Stir the pasta in the sauce for a couple of mintues and then serve.

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