Black chick pea pappardelle with whey braised lamb

Recipe from Joe Cicala, chef at Brigantessa in Philadelphia

Pasta Ingredients:

3/4 cup black of chickpea/garbanzo flour

1 cup of “00” flour or unbleached all-purpose flour

3 extra large eggs at room temperature

1 teaspoon of extra virgin olive oil


Using the “well” method, place the flours on a work surface, and create a volcano in the center. Add the eggs and oil, and mix with a fork, slowly incorporating the flour.

Once the mixture is somewhat homogenous, kneed for five minutes by hand until the dough becomes firm and smooth. Let rest for one hour covered in the refrigerator. Using a pasta machine, roll out the dough from the largest setting to the second to smallest. Cut the dough into 1-inch strips approximately 6-inches long. Cook in salted boiling water for three minutes or until tender. Add the cooked pasta to a pan with the ragu and toss. Serve with pecorino cheese, and dust with fennel pollen.

Ragu Ingredients:

1⁄4 cup of extra-virgin olive oil

2 tablespoons of unsalted butter

1 rib of celery, finely chopped

1⁄2 Medium yellow onion, finely chopped

1⁄2 Medium carrot, finely chopped

Kosher salt and freshly ground black pepper, to taste

2 pounds of lamb shoulder cubed

1 cup of dry white wine

2 bay leaves

2 sprigs of rosemary

1/2 gallon of whey or 1 percent milk


In a large pot, sweat the vegetables in the olive oil and butter over medium heat until translucent. Add the lamb cubes, and turn the heat up to medium-high in order to slightly brown the meat. Deglaze the pan with white wine and add the herbs. Reduce the wine until nearly dry, and add the whey. Simmer for one hour or until the lamb is tender enough to shred with a wooden spoon. ■