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1
Stir together flour and salt and add olive oil, stirring with a whisk.
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2
Add eggs and mix with hands until sticky.
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3
Add water 1 tablespoon at a time until dough stays together.
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4
Knead 5 to 8 minutes until pliable.
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5
Cover and allow to rest 15 minutes.
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6
Ragu:
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7
Wash duck legs and remove all fat.
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8
Pat dry.
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9
In a thick bottomed casserole or Dutch oven, heat olive oil until smoking.
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10
Add duck legs and cook until brown on all sides and remove, about 10 to 12 minutes.
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11
Add onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes.
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12
Add wine, tomatoes, chicken stock and dried mushrooms and bring to a boil.
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13
Add duck legs and return to boil, lower heat, cover and allow to simmer for 1 hour.
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14
Remove duck legs and allow to cool.
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15
Pull all meat off the bones and return to pot, without the bones.
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16
Simmer uncovered for 30 minutes, or until quite thick.
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17
Season with salt and pepper and set aside.
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18
In a large pot, bring 6 quarts of water to boil and add 2 tablespoons salt.
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19
Roll the pasta dough out to its thinnest setting and then cut by hand into pappardelle, about 1 to 11/4 inch thick.
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20
Heat 2 cups duck ragu in a 12 to 14 inch saute pan until quite hot.
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21
Boil pappardelle until cooked, about 1 minute and drain well.
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22
Put hot pappardelle into pan with duck ragu and toss well.
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23
Pour into serving bowl and serve immediately.
