Ingredients:
3 cups flour, plus
1 tablespoon flour
6 eggs ( 1 egg per person)
1 cup lamb ( ground or chopped)
1 cup lean pork ( ground or chopped)
2 quarts canned peeled tomatoes ( 64 ounces)
1 teaspoon butter
1 cup olive oil
1/2 cup chopped onions
1/2 cup chopped carrots
1 teaspoon salt
1 hot red chili peppers, chopped fine or 1 teaspoon dried chili pepper flakes, sauteed in
3 tablespoons olive oil, and strained, keeping the oil to add to the finished pasta
freshly grated parmesan cheese ( quantity optional)
Directions:
Place the meats, tomatoes, butter, oil, onion and carrot into a large pan and cook over medium-low heat about an hour stirring occasionally.
While the sauce is cooking place the flour in a mound onto a board which has a depression on the top into which the eggs have been placed; or place into a bread machine on the dough setting, removing after kneading is finished.
Knead the pasta dough, for about 35-40 minutes if making by hand.
Roll out the completely kneaded dough into a large sheet, or use a pasta machine to roll out if you are fortunate enough to have one.
Cut the sheet into 8 x 24 inch rectangles.
Lay each rectangle length-wise over the”chitarra” and push down on each one with the rolling pin to make the macaroni, OR cut into narrow strips so that it looks like something between spaghetti and a narrow fettuccine noodles.
Bring water to a boil in a large pot.
Add the salt to the water.
Add pasta and boil until they float to the top of the pot or is cooked until ala’dente.
Drain and rinse the pasta with cold water.
Add sauce to the pasta immediately.
Before serving add the few drops of oil in which the hot pepper has been sauteed and toss lightly through the pasta.
Serve hot topped with Parmesan Cheese.
Servings: 6
Time preparation: 60 min.
Time total: 120 min.