Matzah Sfogliatelle with Lamb Ragù
Pasta is usually out during Passover—not so with this recipe, which is made of matzah meal and matzah cake flour. Topped with a rich and flavorful lamb ragù, it makes for a Passover dish that tastes like anything but.
- Matzah Pasta Dough
- 2 cups matzah meal
- 2 cups matzah cake flour
- 2 eggs
- Lamb Ragù
- 4 tablespoons olive oil or canola oil
- 3 lamb neck bones, with meat
- Salt and freshly ground black pepper to taste
- 1 onion, cut into small dice
- 2 carrot, peeled and cut into small dice
- 3 pieces celery, cut into small dice
- 1 garlic clove
- 2 cups red wine
- 3 cups chicken broth or more
- 4 tablespoons margarine or oil
- Bundle of herbs of rosemary, sage, thyme, bay leaf
- 1 bunch watercress to garnish and serve
- To make the matzah pasta: Combine flours into a mound on a clean surface. Use your hand to make a well in the center. Add eggs and lightly beat together with a fork. Continue beating, gradually incorporating flour from the inside edge of the well. When dough becomes too stiff to work with the fork, knead with both hands until dough is no longer sticky. If dough is dry, add a bit of water. If dough is sticky still, just work a little more flour into the dough. When smooth, form dough into a ball and dust with cake flour.
- Working with 1 piece of dough at a time, flatten dough so it will fit through the rollers of a hand-cranked pasta machine. Set rollers on widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine. Decrease setting by 1 notch and feed narrow end of the pasta through rollers. Repeat, decreasing setting by 1 notch each time until you get to last notch. (Don't roll pasta through last setting or it will be too thin.)
- Preheat oven to 500 degrees. Place pasta sheets on sheet pan and bake for 3 minutes; turn pasta sheets over and bake another 2 minutes. Let cool.
- To make the ragù: Heat a heavy-bottomed saucepan on high. Add oil and sauté lamb meat bones until golden, season with salt and pepper. Remove from saucepan and add the onions, carrot, celery and garlic and gently cook until golden. Add the lamb back to the pan and deglaze with red wine. Cook and reduce until almost dry, then add the chicken broth and simmer gently on the stove for 2 hours or until the meat falls off the bone. If the broth evaporates, add more until the meat is tender. Remove lamb from pan and take the meat off the bone and then add back into the sauce.
- To serve: Boil water in large pot for pasta. When boiling, salt the water. In a saucepan, add the lamb ragu, a knob or two of margarine. Break the large pieces of pasta with your hands and boil the pasta until soft, a few minutes. Add to the lamb ragù and simmer for 1 minute. Add watercress, torn by hand, to sauce.