Recipe - Pappardelle With Duck Ragu Pasta

2 One half cup All purpose flour
1 teaspoon Salt
1/8 cup Virgin olive oil
2 Eggs
1 tablespoon Cool water, up to 4T
One half cup Pomace olive oil, for frying

SAUCE
4 Duck legs and thighs, skin
removed
4 tablespoon Virgin olive oil
1 md Spanish onion, in 1/4" inch
dice
1 md Carrot, peeled, finely
chopped
2 Cloves garlic, peeled,
thinly cut or sliced up
1 Stalk celery, in 1/4" dice
8 ounce Red wine (Chianti preferred)
1 pound Canned tomatoes, peeled
whole
1 cup Chicken stock
1 ounce Dried porcini mushrooms

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.

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. 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. 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.

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 1One fourth inch thick.

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.

Yield: 4 servings

Recipe by: MOLTO MARIO Posted to MCRecipe Digest V1 #515 by Sue
suechef@sover.net on Mar 13, 1997