Tagliolini with Duck Noodles (Tagliatelle mit Entenragout)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

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

KCAL
700 kcal

CARBS
61 g

FATS
33 g

PROTEINS
36 g