Cavatelli with lamb & wild mushroom



  • 1 kg semolina
  • 5 eggs
  • 300 ml water
  • 50 ml olive oil
  • 100ml milk
  • Knead into dough, roll into strips and cut. Shape with jagged board to create
  • a half moon style pasta

Lamb Bolognese:

  • 1kg minced lamb and pork mince each (or can be diced fine)
  • 3-4 cloves garlic, crushed and cooked with 200ml olive oil until soft
  • 1 onion, diced fine and cooked with 200ml olive oil until soft.
  • ½ bunch parsley chopped
  • 30 gr paprika
  • 200gr parmesan cheese
  • 5gr dried chili
  • 200gr wild chopped mushroom, in season
  • 200ml white wine
  • 200gr chopped tomato


Finely chop the onion and the remaining garlic.
Place a little oil from the meat into a casserole dish.
Add the onion and garlic and gently fry until they begin to brown.
Add the chopped tomatoes and about half a glass of white wine.
Bring to the boil and cook for 5 minutes add paprika and chilli.