Garbanzo Bean Pappardelle and Lamb Ragu | Oregonian Recipes
The slightly gamy flavor of garbanzo bean flour lends a lovely savory note to this simple homemade pasta that pairs beautifully with the wine-braised lamb ra...
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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
- freshly ground black pepper
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