-
1
Marinate prunes in wine for at least 3 hours, or up to 24 hours.
-
2
Meanwhile, combine foie gras and butter with a wooden spoon; wrap in plastic and refrigerate until firm.
-
3
Boil potatoes, skins on, in water to cover until very soft; cool just until you can handle them, then peel and rice or mash; refrigerate until cool.
-
4
Put potatoes in a bowl, along with about half the flour, the egg and nutmeg; mix until just combined.
-
5
Season with salt and pepper.
-
6
Add enough flour to make a delicate but only slightly sticky dough.
-
7
Transfer half the dough to a lightly floured work surface; roll out a sheet about 1/8-inch thick.
-
8
Use a cookie cutter to make 3-inch circles; repeat rolling and cutting with remaining dough until you have about 40 circles.
-
9
Strain prunes and reserve wine; cut prunes in half.
-
10
Put a piece of prune in middle of each dough circle, then fold over and seal.
-
11
Lay each package on a floured surface while you make sauce.
-
12
(Packages can be refrigerated for a couple hours, or frozen for several days.)
-
13
About 20 to 30 minutes before you're ready to eat, bring a large pot of water to a boil and salt it.
-
14
Put wine in a small saucepan along with shallot, thyme, peppercorns and coriander.
-
15
Over high heat, reduce mixture to about 1/4 cup, a thick glaze.
-
16
Add cream, and cook until it reduces slightly, 3 to 5 minutes.
-
17
Lower heat and use a wooden spoon to beat in a little of the foie gras-butter; as it melts, add a bit more.
-
18
When it's all incorporated, put sauce through a strainer to remove herbs and any remaining foie gras veins; keep warm but not hot or it will break.
-
19
(If it threatens to break, beat in a bit of hot water and it will become smooth again.)
-
20
Drop pasta a few at a time in boiling water; they're done when they rise to the top, about 2 minutes later.
-
21
Drain and keep warm until they're all cooked.
-
22
Serve with sauce spooned over.
