Ferricelli con Ragù d'Agnello
Handmade semolina pasta tubes coated in a slow-simmered Lucanian lamb and tomato ragù, finished with aged pecorino cheese.
- Prep
- 45 min
- Cook
- 80 min
- Total
- 125 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Heavy-bottomed saucepan or Dutch oven
- •Large pasta pot
- •Wooden pasta board
- •Thin iron rod or square metal skewer
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 22 g
- carbs
- 82 g
- fibre
- 5 g
- protein
- 38 g
- calories
- 680 kcal
Instructions
- 1
Mix the semolina and water together on a wooden board until a firm dough forms.
- 2
Knead the dough vigorously for ten minutes until smooth, then cover and rest it for thirty minutes.
- 3
Heat the olive oil in a heavy saucepan over medium heat and brown the lamb pieces thoroughly.
- 4
Add the chopped onion and crushed garlic, cooking gently until the onion is soft and sweet.
- 5
Pour in the red wine and simmer steadily until the liquid reduces by half.
- 6
Stir in the tomato passata, bay leaf, and salt, then reduce heat to low.
- 7
Cover the pan and simmer gently for seventy minutes until the lamb is completely tender.
- 8
Cut the dough into small pieces, roll into thin ropes, and wrap each around a metal rod.
- 9
Roll the rod against the board with your palm, then slide the hollow ferricelli pasta tube off.
- 10
Boil the fresh ferricelli in salted boiling water for three to four minutes until tender.
- 11
Drain the pasta and toss directly into the warm lamb ragù along with half the pecorino.
Chef's tips
Allowing the pasta dough to rest for at least thirty minutes relaxes the gluten, making it much easier to roll around the iron rod without springing back. If the pasta sticks to your rod, dust the rod very lightly with semolina between rolls.
Ingredient substitutions
- Pecorino di Filiano PDO → aged Pecorino Romano or Pecorino Sardo
- fresh handmade ferricelli → store-bought dried maccheroni al ferro or busiate
Storage
Store leftover pasta and sauce combined in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a saucepan over medium-low heat with a small splash of water until piping hot.
Common mistakes to avoid
- •Rolling the pasta walls too thick, which prevents them from cooking through evenly.
- •Rushing the ragù on high heat rather than allowing the lamb to tenderise gently on low.
Serving suggestions
Cooked Ferricelli con Ragù d'Agnello?
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