Garbanzo Bean Pappardelle and Lamb Ragu | Oregonian Recipes

Ingredients

• 1 1/2 cups all-purpose flour or bread flour
• 1/2 cup garbanzo bean (chickpea) flour (such as Bob's Red Mill brand)
• 1 1/2 teaspoons sea salt
• 4 egg yolks
• 1/2 teaspoon olive oil
• Semolina flour, for dusting
• 2 pounds boneless lamb shoulder, fat trimmed, cut into 2-inch chunks
• 2 tablespoons olive oil
• 1 white or Walla Walla sweet onion, finely diced
• 1/2 large carrot, peeled and finely diced
• 1 1/2 ribs celery, finely diced
• 1/2 teaspoon dried thyme
• 1/3 cup tomato paste
• 1 scant cup whole canned tomatoes, finely chopped
• 1 750-milliliter bottle dry red wine
• Salt and freshly ground black pepper