Pappardelle with duck ragout

Heat the oil in a large skillet. Add the duck legs and brown them on all sides for about 10 minutes. Meanwhile, chop the onion and rosemary. Remove to a plate and set aside. Add the peeled garlic clove, chopped onions with rosemary to the pan and cook for 5 minutes until softened. Return the duck to the pan, add the wine and wait until the alcohol has evaporated. Add the broth, cover with a lid and cook for 2 hours, stirring occasionally. Carefully lift the duck legs out of the sauce and put them on a plate – they will be very tender, so try not to lose any meat. Trim and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat to the sauce and simmer, uncovered, for another 10 minutes.

Fountain flour on a pastry board, possibly in wood. Shell the eggs in the center of the flour. Lightly beat the eggs with a fork then slowly begin to mix the flour as well. Continue to work the ingredients with your fingers until all the flour is incorporated into the eggs. Then work the dough well until the mixture is smooth and homogeneous. Form the dough and let it rest for half an hour covered with plastic wrap.

Take the dough back and roll it out on a well-floured work surface by sliding the rolling pin in all directions. Roll out the dough into a thin sheet and roll it out starting from the edge facing downwards without pressing. Or roll out the dough with the appropriate machine. Form long strips of dough. With a long, sharp knife, cut the pasta into 1.18 inch (3 cm) wide strips

Cook the pasta according to the package instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all of the pasta in the sauce and cook for 1 minute longer, adding a splash of the cooking liquid if it looks dry. Serve with grated Parmesan, if you like.