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1.
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First, prepare the pasta dough.
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Blanch the mint leaves by dunking them into a pot of boiling water for about a minute and then transferring them right into a bowl of ice water.
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Crush the leaves into a paste, either in a mortar with a pestle or in a food processor.
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2.
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Put the flour into a very large bowl or on a clean work surface.
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Make a well in the center of the mound of flour and crack the eggs into it.
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Add the mint paste you just made and the salt into the well too and carefully beat the eggs with a fork while incorporating the flour.
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Once a soft dough starts to form, bring it together with your hands and knead it for about 2 to 3 minutes.
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Wrap the ball of dough in plastic wrap and let it rest for an hour.
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3.
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While the dough rests, prepare the spiced lamb ragu.
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Get a large pot on the stove and heat a little canola over medium high heat.
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Brown the lamb until cooked through and no longer pink.
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While it is cooking, season it and spice it up with the salt, coriander, cinnamon, ginger, cumin and red pepper flakes.
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When meat is browned, add in the onions and let them get soft.
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Next, add in the garlic and tomato paste and let them cook for about 30 seconds.
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Then pour in the Sriracha, Worcestershire and red wine.
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Give everything a big stir and let the mixture simmer for about 5 minutes to let the alcohol in the wine cook off.
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Pour in the crushed tomatoes and bring the mixture to a boil.
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Give it another big stir and reduce heat to a simmer.
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Let the spiced lamb ragu simmer for an hour to let the flavors meld beautifully.
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4.
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Get a large pot of salted water on the stove to boil the pasta.
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When the dough is done resting, roll it out on a lightly floured surface by cutting the disk of dough into quarters, then rolling each section until it is so thin you can almost see your hand through it.
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Each quarter will get so long that you will need to cut it in half to be the right length, so you will end up with 8 pasta sheets.
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Cut each sheet into fettuccine noodles, either by hand using a sharp knife or pizza cutter or by using a pasta cutting attachment.
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5.
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Boil the pasta (do it in batches if needed) for only about 3 minutes, then drain it and transfer it right into the pot of lamb ragu.
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Give it a thorough toss together and let the flavors meld for a minute or two.
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Then take it off the heat.
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6.
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Plate the pasta and top it with a sprinkle of the mint ribbons.
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This dish is a little bit of work but the result is so very worth it!
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Its incredible!
