Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 156g / 5 1/2oz All-purpose flour

  2. 1 teaspoon 5ml Salt

  3. 1/8 cup 29ml Virgin olive oil

  4. 2 Eggs

  5. 1 tablespoon 15ml Cool water - (to 4)

  6. 1/2 cup 118ml Pomace olive oil - for frying

  7. Sauce

  8. 4 Duck legs and thighs - skin removed

  9. 4 tablespoons 60ml Virgin olive oil

  10. 1 tablespoon 15ml Spanish onion - chopped

  11. 1/4" dice (medium)

  12. 1 tablespoon 15ml Carrot - peeled, chopped fine (medium)

  13. 2 Garlic cloves - peeled, sliced thin

  14. 1 Celery stalk - chopped

  15. 1/4" dice

  16. 8 oz 227g Red wine

  17. (Chianti preferred)

  18. 1 lb 454g / 16oz Canned peeled whole tomatoes

  19. 1 cup 237ml Chicken stock

  20. 1 oz 28g Dried porcini mushrooms

Instructions Jump to Ingredients ↑

  1. Pasta: Stir together flour and salt and add olive oil, stirring with a whisk. Add eggs and mix with hands until sticky. Add water 1 tablespoon at a time until dough stays together. Knead 5 to 8 minutes until pliable. Cover and allow to rest 15 minutes.

  2. Ragu: Wash duck legs and remove all fat. Pat dry. In a thick-bottomed casserole or Dutch oven, heat olive oil until smoking. Add duck legs and cook until brown on all sides and remove, about 10 to 12 minutes.

  3. Add onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes. Add wine, tomatoes, chicken stock and dried mushrooms and bring to a boil. Add duck legs and return to boil, lower heat, cover and allow to simmer for 1 hour.

  4. Remove duck legs and allow to cool. Pull all meat off the bones and return to pot, without the bones. Simmer uncovered for 30 minutes, or until quite thick. Season with salt and pepper and set aside.

  5. In a large pot, bring 6 quarts of water to boil and add 2 tablespoons salt. Roll the pasta dough out to its thinnest setting and then cut by hand into pappardelle, about 1- to 1 1/4-inch thick.

  6. Heat 2 cups duck ragu in a 12- to 14-inch saute pan until quite hot. Boil pappardelle until cooked, about 1 minute and drain well. Put hot pappardelle into pan with duck ragu and toss well. Pour into serving bowl and serve immediately.

  7. This recipe yields 4 servings.


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