Enjoy Franchina's recipe for fusilli pasta and goat meat ragù! | Pasta Grannies

Franchina is a bit of heroine, bringing up her siblings from the age of eight, growing and making everything herself on her smallholding. This is her recipe for fusilli and a goat meat ragù. She is using stoneground flour from her local mill, which is not classified as 00 etc. I suggest you sieve 200g of wholemeal flour (to remove the large bits of bran if necessary) or use farro (emmer) flour and combine it with 100g of semolina flour. Combine with 2 eggs, 2 tablespoons of olive oil and enough water to make a dough - this will be around 50ml.

Nowadays there are specialist suppliers but if you cannot find it, you can swap it for lamb, hoggett (a bit older) or mutton. With modern farming practices, you shouldn't need to simmer the meat beforehand.
1 kilo goat, on the bone, 50ml vinegar, 1 lemon, salt
For the ragù, the goat cubed, 2 carrots, 1 onion, bunch of celery leaves (use the stalks you cannot buy your celery untrimmed), 200ml white wine, 1.5 litres tomato passata, basil leaves.
To serve: plenty of grated hard goats cheese, or pecorino. Shredded basil leaves.

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