Recipe Sections
Use this dough recipe to make the parpadelle for the Duck Ragu or create wonderful Duck and Porcini Mushroom Ravioli with Burnt Butter and Sage Sauce.
120g plain flour per person
1 duck egg per person
Pinch salt
1. Blend ingredients in a food processor until combined. If dry add a small amount or water until a firm dough is achieved.
2. Portion the dough into the amounts you will need to make sheets of pasta. If you're a beginner, keep the balls of dough relatively small for easier handling - about tennis ball-sized. As you become more comfortable with the dough, you can shape larger pieces.
3. Tightly wrap the pasta dough in plastic and let it sit at room temperature until ready to use.
4. Start with the lowest number setting on pasta machine. Roll a small amount of dough so it will fit through the rollers. Roll through, then fold in half and put through again on the same setting. Repeat to achieve a smooth dough. Keep the dough covered while not using.
5. Lower the setting and roll again. Repeat until you get to the thinnest setting - if it gets too long divide in half.
6. Lay the pasta sheet on a floured bench and repeat the process so you have 2 thin sheets of pasta.
7. Run through pasta maker to make fettucine.
8. Cook in boiling salted water for 4-5 minutes until the pasta rises to the top.
9. Serve with sauce.