Mafalde al Ragu di Agnello

Mafalde al Ragu di Agnello

Pasta Ribbons with Lamb Stew

When I was filming in Basilicata a couple of years ago, I went into a trattoria, because of a wonderful smell: I discovered a lamb ragù steaming away in the kitchen. A plate of handmade strozzapreti (‘priest stranglers’) and this lamb sauce was presented to me, and the taste is still strong in my memory. The priest stranglers are noodles, made from durum wheat semolina and water, which are slightly twisted on a thin rod such as a knitting needle. It is most unlikely you will find these in a shop, which is why I have chosen the long pasta ribbons, which are curly on one or both sides, called mafalde. This recipe is associated with the south of Italy, with Basilicata and Puglia.

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