Tagliolini al Ragú d'Anatra (Tagliatelle with duck ragout)

90 minutes

1.

For the pasta dough, add the flour pile on a work surface and make a hollow in the middle. Add eggs, a good pinch of salt, 1 tablespoon of oil and 5–6 tablespoons of lukewarm water. Mix with a fork.

2.

Then with theContinue kneading your hands for 10–15 minutes until the dough is smooth. Cover and let rest for 15–30 minutes.

3.

For the ragout, remove the skin from the duck breast with a knife. Pat the meat dry and dice very finely. Peel the onion and garlic. Finely dice the onion, chop the garlic very finely. Clean, wash and chop the celery.

4.

Wash the rosemary, pat dry, pluck the needles and chop finely.

5.

Heat 2 tablespoons of oil one after the other in a pan. Brown the meat in 2 portions over high heat while turning. Don't put too much meat in the pan at one time or it will lose juice and won't turn brown.

6.

Season each portion with salt and pepper, remove.

7.

Heat 1 tablespoon of oil in the frying fat. Fry the onion, garlic, celery, rosemary and bay leaves for 1–2 minutes while turning. Season with salt and pepper. Deglaze with the stock, bring to the boil and simmer covered for approx. 5 minutes.

8.

Add the duck breast and season again to taste. Keep hot.

9.

Divide the pasta dough into approx. 5 portions. Roll out pasta sheets approx. 1 mm thick with the pasta machine or stick. Dust the plates with flour and let rest for about 5 minutes. Roll up loosely and cut into very thin strips of tagliatelle.

10.

Cook in 3–4 liters of salted water (approx. 1 teaspoon of salt per liter) for approx. 3 minutes. Drain and drain. Mix with the ragout and serve.