Amo Restaurant

Step 1. On a clean work surface, mound the flours and create a well in the center. Crack the eggs into the well and gradually incorporate the flour until a dough forms. Knead for 10 minutes until smooth, then wrap in plastic and rest for 30 minutes.

Step 2. In a large heavy-bottomed pot, heat olive oil over medium heat. Sauté the onion until translucent. Add the ground lamb, browning it thoroughly and breaking it into small crumbles.

Step 3. Deglaze the pot with red wine, scraping up the browned bits from the bottom. Once the wine has reduced by half, add the tomato passata. Season with salt and pepper, cover, and simmer on low heat for 90 minutes.

Step 4. Divide the pasta dough into four pieces. Roll each piece into a sheet about 1/8 inch thick, sized to fit your chitarra tool. Place a sheet on the wires and use a rolling pin to press the dough through the strings.

Step 5. Bring a large pot of heavily salted water to a boil. Cook the fresh pasta for 3-5 minutes until al dente.

Step 6. Drain the pasta, reserving a little pasta water. Toss the spaghetti directly into the ragù, adding pasta water if needed to loosen the sauce. Serve immediately topped with a generous amount of Pecorino Romano.