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1
Combine all of the pasta ingredients in a bowl, and mix with a spatula until it comes together into a dough.
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2
Knead for about 10-15 minutes until the surface becomes moist.
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3
Wrap in plastic wrap and let rest for over an hour.
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4
In the meantime, prepare the sauce.
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5
Finely chop the garlic, carrots, and onions.
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6
Put the butter in a pot and saute the vegetables until translucent.
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7
Add the ground meat and cook until browned.
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8
Next, roughly chop the tomato and add it to the pot.
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9
Add half the wine and tomato puree until the liquid just covers the contents of the pot.
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10
Add the bay leaf and slowly simmer until the liquid cooks off.
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11
Once the liquid cooks off, add a little more wine and tomato puree.
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12
Repeat this process for about 30 more minutes while simmering to bring out the flavors.
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13
The color should also deepen.
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14
Season with salt to taste.
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15
If available, you can add to the flavor with some concentrated fond de veau, such as glace de viande, to taste.
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16
Dust your work surface with flour, then roll out the pasta dough to a 1-2 mm thickness.
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17
Fold the dough over, then cut it into 20-25 mm wide strands.
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18
Boil in a pot full of water for about 5-7 minutes until it reaches desired firmness, then drain.
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19
Add the well drained pasta to the pot of ragu sauce, and toss together.
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20
Cook for a while to blend the flavors together.
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21
Transfer to a plate, then serve.
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22
Grate on Parmesan cheese and garnish with chopped parsley, if available.
