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Serves
US | Metric
Ingredients
Wild Garlic Pasta
  • 50 g WIld Garlic Leaves
  • 2 Large Eggs
  • 2 Large Egg Yolks
  • 375 g Double Zero Flour
Lamb Ragu
  • 1.5 kg Lamb Shoulder
  • 2 tbsps Olive Oil
  • 5 Garlic Cloves chopped
  • 2 Sprigs of Fresh Thyme chopped
  • 2 Sprigs of Fresh Rosemary chopped
  • 200 ml White Wine
  • 500 ml Lamb or Chicken Stock
  • 100 g Smoked Pancetta or Bacon diced
  • 2 Onions finely sliced
  • 2 Carrots finely diced
  • 2 Bay Leaves
  • 1 Tin of chopped Tomatoes
  • 2 tbsps Tomato Puree
  • 1 Handful of Fresh Basil
  • 75 g Freshly Grated Parmesan
  • Salt and Pepper
Wild Garlic Fettucine with Slow Braised Lamb Ragu Wild Garlic Fettucine with Slow Braised Lamb Ragu
Wild Garlic Fettucine with Slow Braised Lamb Ragu
Prep 1 hour
Total 4 hours 30 minutes

 


1.     For the ragu heat some oil add the pancetta render out it’s fat

then add the lamb making sure to get a good browning on the meat and season at

this point


2.     Add the onion, carrot and celery sweat until the veg has

softened and started to pick up colour.. this is where you build real flavour


3.     Add the garlic, bay, thyme and rosemary.. warm through for 2

mins.


4.     Add the tomato puree cook out for a further 2 mins


5.     At this point add the wine and reduce by half


6.     Introduce the stock and tomatoes stir thoroughly then cover and

cook on low heat for at least 3 hours.


7.     To make the pasta.. start by blanching the wild garlic leaves

for 30 seconds in boiling water before refreshing in cold water to retain it’s

colour


8.     Add the eggs and egg yolks to a blender with the wild garlic

leaves blitz until leaves are completely incorporated.


9.     In a mixing bowl weigh out the flour before adding the

egg/garlic mix. Bring this together to form a dough.


10.  You will need to knead this for around 10 mins to activate the

gluten before resting in a fridge for at least and hour before rolling out.


11.  When you’re nearly ready to serve divide the pasta dough into 4

equal parts, add some flour to the surface and start to roll out. This is where

a pasta machine really comes in handy to get it super thin.


12.  If you don’t have a pasta machine roll it as thin as you can

manage but you need to form sheets to cut the fettucine shape (a thicker

tagliatelle)


13.  To finish the ragu uncover and reduce the sauce until a

required thickness to coat the pasta, add the basil at the last minute just

before serving and test for seasoning.


14.  Heat some heavily salted water until a rolling boil drop your

pasta into the boiling water should take no longer than 2 mins to cook

generally around 90 seconds depending on the thickness of your pasta.


15.  Serve with a generous helping of grated parmesan.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Wild Garlic Fettucine with Slow Braised Lamb Ragu
favorite
print
rate
Prep 1 hour
Total 4 hours 30 minutes
Serves
US | Metric
Ingredients
Wild Garlic Pasta
  • 50 g WIld Garlic Leaves
  • 2 Large Eggs
  • 2 Large Egg Yolks
  • 375 g Double Zero Flour
Lamb Ragu
  • 1.5 kg Lamb Shoulder
  • 2 tbsps Olive Oil
  • 5 Garlic Cloves chopped
  • 2 Sprigs of Fresh Thyme chopped
  • 2 Sprigs of Fresh Rosemary chopped
  • 200 ml White Wine
  • 500 ml Lamb or Chicken Stock
  • 100 g Smoked Pancetta or Bacon diced
  • 2 Onions finely sliced
  • 2 Carrots finely diced
  • 2 Bay Leaves
  • 1 Tin of chopped Tomatoes
  • 2 tbsps Tomato Puree
  • 1 Handful of Fresh Basil
  • 75 g Freshly Grated Parmesan
  • Salt and Pepper

 


1.     For the ragu heat some oil add the pancetta render out it’s fat

then add the lamb making sure to get a good browning on the meat and season at

this point


2.     Add the onion, carrot and celery sweat until the veg has

softened and started to pick up colour.. this is where you build real flavour


3.     Add the garlic, bay, thyme and rosemary.. warm through for 2

mins.


4.     Add the tomato puree cook out for a further 2 mins


5.     At this point add the wine and reduce by half


6.     Introduce the stock and tomatoes stir thoroughly then cover and

cook on low heat for at least 3 hours.


7.     To make the pasta.. start by blanching the wild garlic leaves

for 30 seconds in boiling water before refreshing in cold water to retain it’s

colour


8.     Add the eggs and egg yolks to a blender with the wild garlic

leaves blitz until leaves are completely incorporated.


9.     In a mixing bowl weigh out the flour before adding the

egg/garlic mix. Bring this together to form a dough.


10.  You will need to knead this for around 10 mins to activate the

gluten before resting in a fridge for at least and hour before rolling out.


11.  When you’re nearly ready to serve divide the pasta dough into 4

equal parts, add some flour to the surface and start to roll out. This is where

a pasta machine really comes in handy to get it super thin.


12.  If you don’t have a pasta machine roll it as thin as you can

manage but you need to form sheets to cut the fettucine shape (a thicker

tagliatelle)


13.  To finish the ragu uncover and reduce the sauce until a

required thickness to coat the pasta, add the basil at the last minute just

before serving and test for seasoning.


14.  Heat some heavily salted water until a rolling boil drop your

pasta into the boiling water should take no longer than 2 mins to cook

generally around 90 seconds depending on the thickness of your pasta.


15.  Serve with a generous helping of grated parmesan.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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