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Pici with Lamb Sauce
I found thus recipe in my MarioBatali cookbook and decided that it’s been too long since I’ve made pasta from scratch. I had never eaten pici pasta before either! It’s an eggless pasta that has a chewy texture. My husband had four helpings of this dinner! Here’s how to make it:
Ingredients
- 1/4 cup(s) extra-virgin olive oil
- 1 onion, cut into 1/4-inch dice
- 1 carrot, finely chopped
- 4 ounce(s) thinly sliced pancetta, finely diced
- 1 bunch(es) basil, leaves only finely chopped
- 1 pound(s) boneless lamb shoulder, cut into 1/2-inch chunks
- Salt
- Freshly ground black pepper
- 1 cup(s) dry white wine
- 1 1/2 cup(s) basic tomato sauce
- 1 1/4 pound(s) eggless pasta dough
- Semolina or cornmeal, for dusting
- 2 tablespoon(s) salt
In a 10- to 12-inch deep sauté pan, heat the olive oil over high heat until almost smoking. Add the onion, carrot, pancetta, and basil, reduce the heat to medium-high, and cook until the pancetta has rendered its fat.
Season the lamb with salt and pepper; add to the pan; and cook, stirring occasionally, until browned on all sides.
Add the wine and simmer for 5 minutes. Add the tomato sauce and bring to a boil, then lower the heat to simmer and season with the salt and pepper. Cover and simmer gently until the meat is tender, about 1 hour.
Meanwhile, shape the pasta into golf-ball-sized balls. One at a time, on a surface very lightly dusted with flour, roll each one into a rope 1/4-inch thick and 16 to 18 inches long. Cut the ropes into 5- to 6-inch-long pieces and set aside on a baking
sheet dusted with semolina.
Meanwhile, shape the pasta into golf-ball-sized balls. One at a time, on a surface very lightly dusted with flour, roll each one into a rope 1/4-inch thick and 16 to 18 inches long. Cut the ropes into 5- to 6-inch-long pieces and set aside on a baking sheet dusted with semolina.
ENJOY!
