Rosemary and Handkerchief Pasta Recipe

This lamb ragu is ideal for wintry weather, and it’s smooth too.

It’s a one-pan surprise to have you looking like a pinnacle chef – without any of the fuss.

Better Homes and Gardens meals editor Elle Vernon shares the recipe.

Lamb Ragu with Cherry Tomatoes and Rosemary

Preparation time: 35 minutes plus 30 minutes chilling

Cooking time: 2 hours 5 mins

Serves: 4


Rosemary and Handkerchief Pasta Recipe 1

2 x 400g canned cherry tomatoes
four lamb shanks
125ml dry white wine
140g tub tomato paste
Four cloves garlic, finely grated
1 Tbsp more virgin olive oil
three sprigs of rosemary leave picked (approximately one heaped Tbsp), plus extra to garnish
1 Tbsp dried oregano
Sea salt flakes and freshly ground black pepper to season
200g clean mozzarella, torn
2 tbsp finely chopped flat-leaf parsley leaves


Preheat oven to 170°C fan-forced (190°C conventional).
To make ragu, pour tomatoes in the base of a 30cm rectangular baking dish. Arrange lamb on a pinnacle. Pour over the wine. Spread tomato paste over the lamb, then scatter with garlic, drizzle with oil, and scatter with rosemary and oregano, season. Cover with a sheet of baking paper and cover tightly with foil so no steam can break out—Bake for two hours. Remove the foil and shred the meat off the bones using multiple forks. Discard bones. (You also can serve the Lamb shank ragu as is.)

Meanwhile, make pasta following steps 1-8 of Homemade egg pasta on page 88, rolling out pasta till 2-3mm thick and using a substantial sharp knife to reduce into 25 x 7cm-extensive handkerchief-looking sheets. Set apart sprinkled with a dusting of flour so pasta strands don’t stick together.
Before serving, cook dinner pasta in a big saucepan of boiling, salted water for 90 seconds or until al dente. Use a pair of tongs to remove pasta from the water and add it immediately to the lamb ragu; toss gently in the sauce to coat. Serve topped with mozzarella and parsley. Garnish with extra rosemary if you like.

Easy Homemade Egg Pasta

Preparation time: 25 mins plus 30 mins chilling

Cooking time: Nil

Serves: 1


100g simple flour, plus extra to dust
Pinch exceptional salt
One unfastened-variety egg


Dust a smooth, dry surface with extra flour. Mound flour on the surface; upload salt. Make a well in the center wide enough to contain the egg.
Crack the egg into a cup, then pour it into it properly. Whisk egg with a fork till gently overwhelmed. Use a knife to swirl the egg, then continue to mix the egg, including a touch of flour, stirring and adding more excellent flour until all of the flour has been integrated and a very rough, free aggregate forms. Use your fingers to bring the dough together, forming a tough, sticky dough.

Use the heel of your hand for kneading the dough, pushing the dough down and forward, then turning the dough clockwise forty five° and preserve with pushing and turning for a minimum of 5 minutes or till an accessible, tender, silky dough forms. If the dough is too sticky, gradually add small quantities of flour, sprinkling at a time. If it is too dry, add a tiny amount of bloodless water, 1 tsp at a time.
Form the dough into a flat disc and wrap it in plastic wrap. Set aside for 30-60 mins. You can chill overnight if it is more convenient.
Cut dough into quarters. Put one zone on the bench and rewrap the final dough in plastic wrap.

Using your hands, form a quarter of the dough right into a rigid rectangle.
Pass the dough rectangle via a pasta device at the thickest setting (in case you don’t have a pasta machine, see How to make pasta with a rolling pin and knife, opposite page). Continue to bypass dough through the device, folding it in 1/2 on every occasion, reducing the placing after every three passes through the machine, lightly dusting the dough with a bit of flour as vital if the pasta gets too lengthy and complicated to work with, cut sheet into smaller, extra achievable-sized pieces.
Repeat with the ultimate dough portions. At this factor, you can make sheets, fettuccine, tagliatelle, or different pasta shapes of your choice.
Once you have reduced the pasta into desired shapes, dust it with a bit of flour to ensure it doesn’t stick together, then it’s prepared to cook.

Duane Simpson

Internet fan. Zombie aficionado. Infuriatingly humble problem solver. Alcohol enthusiast. Spent several months exporting UFOs in Jacksonville, FL. A real dynamo when it comes to exporting gravy in Tampa, FL. Spent 2001-2004 implementing saliva in Edison, NJ. Had moderate success getting my feet wet with junk food on Wall Street. Practiced in the art of building Virgin Mary figurines in Tampa, FL. Practiced in the art of marketing Roombas in Phoenix, AZ.

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