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.
Then continue kneading with your hands for 10-15 minutes until the dough is smooth. Cover and leave to rest for 15-30 minutes.
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.
Wash the rosemary, dab dry, remove the needles and chop finely.
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.
Season each portion with salt and pepper and remove.
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.
Add the duck breast and season again. Keep hot.
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.
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.