Black Garlic Pappardelle with Cumin Lamb Ragu
Addressing the Pasta Critique Tom Colicchio correctly diagnosed the issue: when pasta dough hydrates overnight and then encounters too much flour during rolling, that new flour never properly integrates, resulting in a "snappy" rather than silky texture. The solutions are: Use semolina, not flour, for dusting. Semolina's coarser texture prevents sticking without absorbing into the dough the way fine flour does. Dust minimally. A light coating is sufficient—the dough should feel slightly tacky but not stick to your fingers. Work efficiently. Don't let rolled sheets sit exposed too long before cutting; they'll dry out and become brittle. Temper refrigerated dough. Cold dough is stiff and requires more flour to roll. Let it warm to room temperature first. On the Xinjiang Influence Cumin lamb is one of China's most beloved dishes, originating from the Xinjiang province where Muslim communities have cooked with lamb and Middle Eastern spices for centuries. The combination of lamb, cumin, a…
- Time: 210 min
Source: Relaxed Recipes
Ingredients
- Make the Black Garlic Pappardelle
- Blend the black garlic into the eggs: In a blender or food processor, combine th
- Make the dough: Combine the "00" flour and semolina in the bowl of a stand mixer
- Knead until smooth: Turn the dough onto an unfloured work surface—the slight tac
- Rest the dough: Wrap tightly in plastic wrap and rest at room temperature for at
- Roll the pasta: Divide dough into 4 portions. Work with one piece at a time, kee
- Cut the pappardelle: Lay the pasta sheets on a lightly semolina-dusted surface.
- Make the Cumin Lamb Ragu
- Toast and grind the spices: In a dry skillet over medium heat, toast the cumin s
- Brown the lamb: Pat the lamb cubes dry with paper towels—this is essential for b
- Build the aromatics: Reduce heat to medium. Add the remaining oil, then the onio
- Braise the lamb: Return the lamb and any accumulated juices to the pot. Add Shao
- Finish the ragu: Remove the star anise and cilantro stems. Using two forks, shre
- Make the XO Sauce
- Rehydrate the dried seafood: Place the dried scallops and shrimp in separate bow
- Cook the XO sauce: Heat the oil in a medium saucepan over medium-low heat. Add t
- Build the flavor: Add the shredded scallops, minced shrimp, dried chilies, and b
- Assemble the Dish
- Cook the pappardelle: Bring a large pot of well-salted water to a boil. Add the
- Combine: Toss the hot pasta with the cumin lamb ragu, adding pasta water as need
- Plate: Divide among warm bowls. Top each portion with a generous spoonful of XO