Tagliatelle with bianchetto d’anatra
For the Pasta:
Place the OO pasta flour and semola rimocinata in a bowl and add the rest of the ingredients. Work the dough for 3-4 minutes until smooth and elastic.
Let it rest in a plastic bag for 10 minutes.
When ready shape using a pasta machine, cook in boiling salted water for 3 minutes, drain and sauté with the sauce, serve with sprinkled pecorino and basil.
For the ragout:
Place the olive oil in a pan, add the fresh herbs and garlic and cook at very low heat for 10 minutes, discard the herbs and add the shallot. Cook for 2-3 minutes.
Dice the duck breast and leg and season with salt, add to the pan with oil and cook for 4-5 minutes.
Wet with white wine and reduce. Add the stock and cook for 45-50 minutes.
Add black pepper and salt if required.