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Chef Carmine Carannante, from Melbourne's Scugnizzo restaurant, uses a traditional recipe from Campania in which basil is used to make the pasta dough with a ragù Genovese finish.

Serves
4

Preparation

1hr

Cooking

1hr
15min

Skill level

Mid
By
Average: 4 (10 votes)
Yum

Ingredients

  • 400 g flour
  • 10 basil leaves, roughly chopped
  • 4 eggs
  • 1 tsp salt

Ragù

  • 3 tbsp oil
  • 5 brown onions, julienned
  • 5 large carrots, coarsely grated
  • 1 celery stick, finely diced
  • 100 g pancetta
  • 500 g beef shoulder
  • salt and pepper
  • 50 g parmigiano

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make the ragù, heat the oil in a heavy-based pan and add all the vegetables and pancetta. Place the lid on the pan and cook until soft, for about 10 minutes.

Once the vegetables are soft, add the beef, salt and pepper. Cook for another hour over a gentle heat, or until the beef is tender.

Remove the beef and cook the vegetables uncovered until all the juices have evaporated. Finely chop the beef and then add to the vegetables.

To make the pasta, place all the flour on the benchtop and make a well in the middle.

In a bowl, add the basil with the eggs and salt, and gently whisk until combined. Add the egg mixture to the flour and using a fork, slowly mix to combine. Finish with your hands, kneading into a smooth dough.

Wrap the dough in cling wrap and let it rest for 20–30 minutes at room temperature.

Flour your surface and roll the pasta to a 2 mm thickness. Using a knife or pastry cutter cut the pasta into 2 cm thick x 30 cm long strips.

Boil the pasta in 2 litres of salted water. When the water is at full boiling point add your pasta. Bring to the boil again and cook for further 3–5 minutes, depending on how "al dente" you like your pasta.

Drain the pasta when cooked and add to the ragù. Heat together and serve with the parmigiano.