250g ‘00' flour
2 free range eggs
1 free range egg yolk
30g beetroot juice
3 Tbs beetroot puree
Pinch of salt
1 Tbs extra virgin olive oil
4 duck legs
60mL extra virgin olive oil
60g pecorino romano
2 garlic cloves, crushed
1/2 carrot, diced (1cm)
1/2 onion, diced (1cm)
1/2 celery stick, diced (1cm)
6 black peppercorns
4 juniper berries
2 bay leaves
120mL red wine
400g tin Italian whole peeled tomatoes (or fresh tomatoes)
Salt and pepper
Heat oven 180 C (350 F). Peel, dice and roast beetroot in oven until soft. Allow to cool and puree.
In a large bowl, mix together eggs, beetroot puree, salt and olive oil. Stir well. Add flour to the mix a little at the time and knead with your hand until a dough is formed.
Knead the dough on a flat surface for 10–15 minutes until smooth and elastic. Add extra flour if the pasta sticks to bench. Wrap in cling wrap and rest for a minimum of 2 hours in the refrigerator before using.
Roll dough through the pasta machine until the second last narrow setting. Cut pasta sheets into 30cm lengths. Roll through the tagliatelle attachment on the pasta machine. Dust in flour. Set aside.
Heat oil in a large pot. Add duck legs. Season with salt and pepper. Sear for 2–3 minutes on each side until golden. Remove legs and rest on a plate. Add garlic, carrot, onion and celery to the same pot and cook for 5 minutes. Add peppercorns, juniper berries, bay leaves and red wine. Cook until wine evaporates.
Return duck legs to the pot, add tomatoes and stir well. Add a pinch of salt and pepper and simmer gently for up to 1 1/2 to 2 hours with a lid on, or cook in the oven at 160 C (325 F). Cook until meat is tender.
Remove legs from sauce and shred meat into small pieces. Discard bones and return meat to the sauce.
Bring plenty of salted water to the boil in a large pot. Drop in the tagliatelle and cook for 2–3 minutes. Drain and toss with the duck sauce for 1 minute.
Serve with grated pecorino romano and a drizzle of olive oil.