Prepare the pasta dough: In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually incorporate the flour into the eggs, mixing until a dough forms. Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
Make the lamb ragu: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced lamb and brown on all sides. Remove the lamb and set aside.
Add the onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes. Add the garlic and cook for another minute until fragrant.
Return the lamb to the pot. Pour in the red wine and deglaze the bottom of the pot, scraping up any browned bits. Add the crushed tomatoes, tomato paste, bay leaf, rosemary, and thyme. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2-3 hours, or until the lamb is very tender.
While the ragu simmers, roll out the pasta dough: On a lightly floured surface, roll out the dough to your desired thickness. Cut into tagliatelle noodles using a knife or pasta machine.
Cook the pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente, about 2-3 minutes.
Finish the ragu: Stir in the heavy cream and Parmesan cheese into the ragu. Season with salt and pepper to taste. Drain the pasta and add it to the ragu. Toss to coat.
Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
This recipe is a winner. The ragu was rich and hearty. I might add a touch more salt next time, but otherwise, it was fantastic. The Parmesan cheese at the end really elevates the dish.
Absolutely divine! The pasta was perfect, with just the right amount of chewiness. The lamb ragu was incredibly flavorful, and the slow cooking really made a difference. Best pasta dish I've ever had!
Absolutely stunning! This recipe is a true testament to Italian cuisine. The flavors are complex and satisfying. The handmade pasta makes all the difference. A must-try!
The ragu was tasty, but I would have liked more vegetables in it. The pasta was a bit bland on its own. Overall, it was a decent meal.
Incredible! This recipe is a true gem. The lamb was so tender, and the ragu was bursting with flavor. The homemade pasta was the icing on the cake. Definitely making this again!
