2 x quantity basic pasta dough (page 288)
semolina flour, to dust
1 medium egg, beaten, to brush
5 tbsp chopped basil
2 tbsp chopped parsley
3 tsp chopped lemon thyme
1 pound soft goat's cheese
1 medium egg
3/4 cup Parmesan cheese, finely grated
salt and pepper
6 tbsp extra-virgin olive oil
5 tbsp chopped basil, plus small leaves to garnish
1. Heat the oil in a large pan, add the onion and garlic and cook for 5 minutes to soften. Add the lamb mince and stir-fry over a high heat for 3-4 minutes until browned all over.
2. Stir in the tomato puree and cook for 1 - 2 minutes. Stir in the chopped tomatoes, bay leaves and hot stock and season with salt and pepper. Bring to the boil, lower the heat and cook for 35-40 minutes.
3. Meanwhile, make the sauce. Melt the butter in a small pan, then stir in the flour and cook over a medium heat for 1 - 2 minutes. Gradually add the milk over the heat, stirring constantly. Turn the heat down to low and cook, stirring, for 4-5 minutes. Remove from the heat and cool slightly. Stir in the beaten egg and season generously with salt and pepper. Put to one side.
4. Cook the macaroni in a large pan of boiling salted water until al dente.
5. Drain the pasta well and spoon half into a 3 1/2 pint ovenproof dish. Spoon the meat mixture over, then top with the remaining macaroni. Pour the sauce evenly over the top and scatter with the grated cheese. Bake at 180°C (160°C fan oven) for 25-30 minutes. Serve with a green salad.
Basic Pasta Dough
3 1/2 cups All purpose flour
good pinch of salt
4 tsp of cold water
1. Sift the All purpose flour and a pinch of salt on to a work surface and make a well in the centre.
2. Break the eggs into the well, together with 4 tsp of cold water.
3. Using a fork, beat the eggs gently, then gradually draw in the flour from the sides to make a thick paste.
4. When the mixture becomes too stiff to use a fork, use your hands to mix to a firm dough.
5. Knead for 5 minutes until smooth. Wrap in clear film and leave to rest for 20-30 minutes before rolling out and cutting.