Ingredients

Pasta

• 500g Tipo flour (00) or bread flour (000)
• 3 duck eggs
• 2 duck egg yolks
• 1 tbsp olive oil
• 1 tbsp sage leaves, shredded
• 1 tbsp parsley, finely chopped
• moldan salt and freshly ground black pepper

Sauce

• 100ml olive oil
• 1 rosemary sprig
• 2 tbsp butter
• 3 tbsp sage leaves, shredded
• 2 garlic clove, crushed
• 100g mixed fresh wild mushrooms, cleaned and trimmed
• 100g cremini mushrooms or chestnut mushrooms, cleaned, trimmed and sliced
• 2 confit duck legs, skin removed and shredded
• 60g pine nuts, toasted
• maldon salt and freshly ground pepper

To Serve

• 3-4 tbsp parmesan shavings
• 50g pine nuts, toasted
• truffle oil (optional)

Method

1. Pasta by Food Processor: Place all the ingredients in a food processor and process it until you have a moist breadcrumb like consistency. Tip the mixture out onto a work surface and bring together with your hands so that you have a ball of dough. If it is to dry add a little water and if to wet add some more flour. Knead the mixture for a couple of minutes until it has some elasticity. Make the dough into 4 balls and cover them with cling film and place it in the fridge for at least 1 hour.
2. By Hand: Place the flour out onto a work top and make a well in the centre. In a bowl beat the egg, oil and herbs together, pour this mixture into the well in the centre of the flour. Using your your hands bring the flour into the egg mixture and gradually combine it until you have a dough. Knead the dough for couple of minutes until it is firm and has elasticity. Make the dough into 4 balls, cover them with cling film and place them in the refrigerator for at least 1 hour.
3. Pasta: Remove the dough from the refrigerator and starting with one ball of dough roll it out so that it is around 1 cm thick. Set a pasta machine to the lowest setting and pass the pasta through it 3 times. Then set the pasta machine to a higher setting and pass it through, then reduce the setting and repeat the process to the last or second last setting so that the pasta is very thin and long. If the pasta becomes sticky dust it with a little flour.
4. Place the sheet of pasta on a lightly floured work top and using a pastry cutter, cut it into rough triangles, squares and rectangles of different sizes and shapes. Place the "Maltagliata" pasta on a clean dry tea towel for 30 minutes before cooking. Repeat this process with the remaining pasta.
5. Storage: Cook the pasta soon after preparing it or leave it to dry or 3-5 hours and then store it in a sealed storage container in a cool place for up to 3 months.
6. To Cook: Bring a large pot of boiling water to the boil and place the pasta in it and cook it for around 2 minutes until al dente.
7. Sauce: Place the oil in a large saucepan over a moderate high heat add the rosemary to the oil and allow it to cook for a couple of minutes. Remove the rosemary from the pan. Stir the butter, garlic, sage and mushrooms into the oil and leave them to cook for a couple of minutes until the mushrooms are tender and hot. Stir in the shredded duck so that it is well distributed and cook for a minute so that the duck is hot. Season with salt and pepper to taste.
8. Remove the pan from the heat and add the pasta to it. Toss the pasta with the sauce so that it is well coated with it. Serve at once.
9. To Serve: Serve the pasta hot in one large pasta bowl or individual bowls. Garnish it with the parmesan shavings and pine nuts and drizzle over a little truffle oil (optional). Serve.

• If you wish to make "Fettuccine" instead of "Maltagliata" pasta: Cut the sheet of pasta in half and pass each sheet through the fettuccine setting on your pasta machine or . Hang the pasta up on a wooden pasta holder or weighted broom handles.