Pappardelle with Muscovy Duck Sauce

Pour the flour onto a work surface, add the eggs, and work until the dough becomes smooth and compact. Shape the dough into a smooth ball, cover, and let it rest for 30 minutes. Resting relaxes the gluten and makes the dough easier to roll out.

Take the dough and roll it out until you obtain a sheet that is not too thin. The dough should be uniform and firm enough to support the ragù of duck without breaking during cooking.

Cut the pastry into strips approximately 2 centimeters (0.79 in) wide and 6 centimeters (2.36 in) long. Arrange them without overlapping, and make sure the cuts are even, so they cook as evenly as possible.

Clean the duck, already plucked and flame-roasted: remove the head, the crop, and the intestines. Cut open the belly, remove the intestines and giblets, and, if desired, save the liver. Trim the legs below the joint, stand the bird upright, and tie it with string.

Place the duck in a medium saucepan with the oil, water, carrots, onion, celery and chili pepperCook for about 3 hours, maintaining an even cooking: the meat should become tender and come apart easily, while the juices should be fragrant and tasty.

Pass the herbs through a food mill and shred the duck meat. Combine the ingredients into a fairly thick sauce, checking the consistency: it should be able to coat the pasta without becoming runny.

Bring to a boil plenty of salted water in a large pot and cook the pappardelle. Scholastic al dente, when the pastry is cooked but still has a slight resistance in the center, then transfer it to a serving dish.

Pour on pappardelle All the mixture of duck and mix gently. Put the preparation back on the heat for 2-3 minutes, so that the dressing adheres to the pastry; sprinkle generously with the grated grana cheese and serve immediately. Duck can also be served as a main course, with fresh seasonal vegetables.