Spaghetti alla Chitarra con Ragù d'Agnello

Make the pasta dough: combine semolina and 00 flour in a mound on a clean surface, make a well in the centre, and crack in the eggs with a pinch of salt. Whisk with a fork, gradually pulling flour from the inner edge of the well, then knead for 10 minutes until smooth and elastic. Wrap in plastic film and rest at room temperature for 30–45 minutes.

Pat the lamb dry and season generously with salt and pepper. Heat 3 tbsp olive oil in a large heavy-based pot or Dutch oven over medium-high heat. Brown the lamb in batches — don't crowd the pan — for 3–4 minutes per side until a deep golden crust forms. Transfer to a plate.

Reduce heat to medium-low. Add the remaining 1 tbsp oil and cook the onion in the same pot for 8–10 minutes, stirring occasionally, until soft and golden. Add garlic and rosemary sprigs and cook 1 minute more.

Pour in the red wine and scrape up all the caramelised bits from the bottom of the pot. Let the wine reduce by half, about 3–4 minutes.

Return the browned lamb to the pot and add the crushed tomatoes. Stir to combine, bring to a gentle simmer, then reduce heat to very low. Partially cover and braise for 45 minutes — adjust heat so the surface barely bubbles. Do not let it boil.

After 45 minutes, stir in the diced red bell peppers. Continue braising uncovered for a further 60–90 minutes until the lamb is very tender and the sauce has thickened. Remove the rosemary sprigs and season with salt and pepper.

Transfer the lamb chunks to a board and shred coarsely with two forks, discarding any large bits of fat or gristle. Return the shredded meat to the sauce and keep warm over the lowest heat.

Divide the rested dough into 3 equal pieces. Working one at a time, roll each piece to a 2–3 mm thick sheet. To use a chitarra: lay the sheet over the frame and press firmly with a rolling pin until the wires cut through. Without a chitarra: roll the sheet loosely into a scroll and slice crosswise into 2–3 mm ribbons with a sharp knife. Dust cut pasta with semolina to prevent sticking.

Bring a large pot of water to a rolling boil and salt it well. Cook the chitarra in two batches, 2–3 minutes per batch, until just al dente — it cooks significantly faster than dried pasta. Scoop out 200 ml of pasta water before draining.

Add the drained pasta directly to the pot of ragù with a splash of pasta water. Toss over medium heat for 1–2 minutes until the sauce clings to every strand. Divide among four warmed bowls and finish with grated Pecorino.