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1
In a small bowl, combine the rosemary, onion, and pork fat, mixing thoroughly with your hands or the back of a spoon to form a paste.
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2
Work quickly to avoid raising the temperature of the fat and melting it.
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3
In a heavy-bottomed skillet, heat the herb, onion and fat mixture until the onion is translucent and the rosemary is fragrant.
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4
Season the mutton cubes with salt and pepper and brown on all sides in the fat, then add the wine and cook over high heat for 2 minutes.
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5
Add the tomatoes, season with salt and pepper, to taste, and simmer, covered, for about 90 minutes, until the flavors have melded and the meat is falling apart.
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6
Meanwhile, make the pasta according to the recipe and roll it out to the thinnest setting on a pasta-rolling machine.
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7
Using a paring knife, cut the pasta into uneven shapes and allow to dry.
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8
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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9
Add the pasta and cook 6 minutes, until tender yet al dente.
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10
Drain the pasta and add it to the pan with the lamb ragu.
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11
Toss over high heat 1 minute, then divide evenly among 4 warmed pasta bowls.
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12
Top with grated pecorino and serve immediately.
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13
On a wooden board, place the flour in a mound.
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14
Form a well in the center and add the egg whites and salt.
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15
Add the water, a little at a time, while mixing in the flour and water with a fork.
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16
Using both hands, knead the dough into a ball, adding more flour as necessary, to obtain a smooth, pliable dough.
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17
Set the dough under an inverted bowl and let it rest 15 minutes
