Tagliolini with Duck Noodles (Tagliatelle mit Entenragout)

Kelli Murphy
not easy
5 1
90 mins
90 mins


Servings: 6
  • 500 g Flour
  • 4 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 1 TABLESPOON good olive oil
  • 2 Duck breasts (à approx. 350 g)
  • 1 big onion
  • 2 Garlic cloves
  • 2 stalks of celery
  • 3 Branches of rosemary
  • 3 TABLESPOONS good olive oil
  • 7-10 Tbsp salt, pepper
  • 2 Bay leaves
  • 250 ml veal stock (e.g. from the glass)


  1. 1

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

  2. 2

    Then continue kneading with your hands for 10-15 minutes until the dough is smooth. Cover and leave to rest for 15-30 minutes.

  3. 3

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

  4. 4

    Wash the rosemary, dab dry, remove the needles and chop finely.

  5. 5

    Heat 2 tablespoons of oil in a frying pan one after the other. Fry the meat in 2 portions over high heat until brown, turning. Do not put too much meat in the pan at once, otherwise it will lose juice and not brown.

  6. 6

    Season each portion with salt and pepper and remove.

  7. 7

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

  8. 8

    Add the duck breast and season again. Keep hot.

  9. 9

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

  10. 10

    Cook in 3-4 l salt water (approx. 1 teaspoon salt per litre) for approx. 3 minutes. Drain and let drain. Mix with the ragout and serve.

Nutrition Facts

700 kcal
61 g
33 g
36 g