Lasagnette (ribbon pasta noodles) for 10 people

200 gr. Buckwheat Flour
450 gr. Flour
7 Eggs (medium sized)
Pinch of salt

Mix all ingredients in a kneading machine until you have a smooth and non-sticky dough. Wrap it in cling film and let it rest for an hour.

Ragu of Lamb
Leg of lamb
Handful of olives
Battuto with Rosemary (battuto is an Italian term for finely chopped aromatics – recipes are available online)
Mixed Herbs
1L red wine
Stock made from the bones
Oil, salt, pepper

Preparation

Bone the lamb carefully and save the bones for the broth. Chop the meat. Prepare the aromatics (battuto) in a pan with cloves of garlic, black olives, and rosemary. Allow it to brown and add the chopped meat and let the water that forms cook out. Add the red wine and let it cook until the wine has evaporated. In a separate pan, prepare the stock with vegetables and bones, adding wine and broth. When the stock has a savory flavor, add it to the ragu and let it simmer slowly for about two hours, taking care not to let the ragu become too dry.

Make the pasta dough as thin as possible, and cut it to your liking. Boil water, add salt and cook the pasta until ready. Mix with the ragu and add toasted and chopped almonds, if you wish.