Pappardelle with duck sauce

Method

1. Pappardelle
   
   Sift the flour and semolina onto a flat work surface and create a well in the middle with your hands. Crack the eggs into the well. Gently beat the eggs with a fork in a circular motion until they become creamy. Begin incorporating the flour and semolina little by little until it becomes too difficult to use the fork and then gather the dough with your hands. Knead for about 10 minutes or until it becomes elastic. Let the dough rest, covered so it does not dry out, for at least 30 minutes.
2. Divide the dough into two or three portions. With a pasta rolling machine or a rolling pin on a floured surface, roll out the dough until about 1 mm thick or until you can see your fingers through the other side. If rolling by hand, roll from the centre outwards.
3. The noodles should be cut to about 2–2.5 cm wide. Fold the dough lengthways over itself three or four times (dust with semolina between each fold so they do not stick) and then cut across the short side of the folded pasta. Use a sharp knife for a straight edge or a fluted pastry wheel cutter for a ruffled effect (good for catching sauce). Unroll the pasta, shaking it out, dust generously with semolina and shape into little ‘nests’ of equal portions – 100 g is equal to one serving. Cover under a dish towel or plastic wrap until ready to use.
4. Duck sauce
   
   Brown the duck legs in a large casserole pot with the olive oil over a medium heat. This should take about 5 minutes on each side. Remove from the pot and set aside. Drain any excess fat and add the vegetables, garlic, herbs, fennel seeds and pancetta. Season with salt and pepper. Let the mixture sweat over a gentle heat, stirring occasionally. When the vegetables are soft but not browned, add the wine and return the duck to the pan. Simmer, covered, for 1½–2 hours or until the meat is very tender.
5. Remove the duck legs from the pot and strip the meat off the bone. Discard the bones and chop or shred the meat. Return to the pot. Add the tomato passata along with 125 ml of water. Bring to a simmer over low–medium heat and let the sauce reduce, uncovered, until thick. This should take about 20–30 minutes.
6. Cook the pasta in boiling, salted water for about 3–5 minutes, or until silky and cooked al dente. Drain and add to the warm sauce. Toss until well coated and serve, if desired, with some grated parmesan.