Hand-Rolled Garganelli with Slow-Cooked Lamb Ragù

Prepare the pasta dough: On a clean work surface, combine 200 g of 00 flour, 50 g of semolina flour, and 2 g of fine sea salt. Form a wide well in the center. Pour 2 whole eggs, 2 egg yolks, and 5 ml of extra virgin olive oil into the well. Using a fork, gently whisk the eggs and oil, gradually drawing in flour from the inner walls of the well until a thick paste forms. Transition to using your hands to incorporate the remaining flour, kneading the mixture into a cohesive ball.

Knead the pasta dough vigorously for 10 to 12 minutes until it is completely smooth, elastic, and springs back slowly when poked. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.

Prepare the soffritto: Peel and finely mince 110 g of yellow onion, scrape and finely mince 75 g of carrot, and finely mince 60 g of celery stalk. Mince 3 garlic cloves. Strip the leaves from 5 g of fresh rosemary and 3 g of fresh thyme, then finely chop them.

Build the ragù base: Heat 30 ml of extra virgin olive oil in a heavy-bottomed Dutch oven over medium heat. Add the minced onion, carrot, and celery. Cook slowly for 10 to 12 minutes, stirring frequently, until the vegetables are soft, sweet, and translucent. Stir in the minced garlic, chopped rosemary, and thyme, cooking for another 2 minutes until highly fragrant.

Incorporate the lamb: Add 600 g of the leftover braised lamb shoulder, shredded (reserved from the Day 4 tagine) directly into the pot with the vegetables. Cook for 5 minutes, stirring occasionally, to let the lamb lightly brown and release its aromatic spices into the oil. Stir in 45 g of tomato paste and cook for 3 minutes, coating the meat and allowing the paste to caramelize to a deep brick-red color.

Deglaze and simmer: Pour in 150 ml of dry red wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Simmer for 5 minutes until the alcohol aroma dissipates and the liquid is reduced by half. Add 400 g of canned whole San Marzano tomatoes (crushed by hand directly into the pot) and 250 ml of low-sodium beef bone broth. Bring to a boil, then reduce the heat to low, partially cover, and simmer gently for 45 minutes until the ragù is thick and luxurious. Season with the remaining 2 g of fine sea salt and black pepper to taste.

Roll the pasta sheets: Divide the rested pasta dough into 4 equal portions, keeping the unused portions wrapped. Flatten one portion and roll it through a pasta machine, starting at the widest setting and progressively narrowing down to setting 6 (about 1 mm thickness). Dust the sheet lightly with extra semolina flour if it feels sticky.

Shape the garganelli: Cut the rolled pasta sheet into 5x5 cm squares. Place one square diagonally on a ridged gnocchi board so it looks like a diamond. Position a thin wooden dowel (about 1 cm diameter) on the corner closest to you. Fold the corner over the dowel, then roll the dowel forward across the ridged board while applying light, even pressure to seal the overlapping seam. Slide the ridged garganelli tube off the dowel and place it on a baking sheet dusted with semolina flour. Repeat this process for all remaining dough.

Cook the garganelli: Bring a large pot of water to a rolling boil and salt it generously. Drop the fresh garganelli into the boiling water and cook for 2 to 3 minutes, or until they float to the surface and are cooked al dente. Reserve 120 ml of the starchy pasta cooking water, then drain the pasta.

Emulsify and serve: Transfer the cooked garganelli directly into the pot with the simmering lamb ragù. Toss gently over medium heat for 1 minute, adding 60 to 80 ml of the reserved pasta cooking water to emulsify the fats and starch, creating a glossy sauce that clings perfectly to the ridges. Remove from the heat and stir in 25 g of finely grated aged Pecorino Romano cheese and 10 g of finely chopped fresh flat-leaf parsley. Divide the pasta among three warm bowls and garnish with the remaining 25 g of grated Pecorino Romano.