Tagliatelle with Courtyard Ragù

To prepare the tagliatelle with courtyard ragù, first focus on the dough: arrange the flour in a mound and pour the slightly beaten eggs in the center 1. Add a pinch of salt 2 and start incorporating the flour with a fork 3.

Knead first with a dough scraper 4 and then with your hands 5 until you obtain a smooth and homogeneous dough. Wrap it in plastic wrap 6 and let it rest in the refrigerator for at least 20 minutes.

Take the dough again and cut it in half 7, then roll it out with a pasta machine starting from the widest thickness 8, folding it for reinforcement in the first passes, until you obtain sheets about 1/16 inch thick. Dust the work surface with semolina flour and cut the sheets into rectangles 12 inches long 9.

Dust the rectangles with more semolina 10, then roll them up and cut them into strips about 1/4 inch thick 11. Unroll the tagliatelle and dust with more semolina 12.

Wrap the tagliatelle around your hand 13 to create nests 14 and let them rest on the work surface until ready to use 15.

Now focus on preparing the ragù: finely chop the scallions, including the green part 16. In a pot, heat a splash of oil, add the scallions 17, and stew for 8 minutes over medium heat. When they are cooked 18, remove them from the pot and set aside.

Cut the turkey and duck breast into strips with a knife 19 and then into small cubes 20. In the same pot where you cooked the scallions, heat another splash of oil and add the meat 21. Brown for about 10 minutes over high heat, stirring often.

Deglaze with white wine 22 and scrape the bottom with a wooden spoon, then season with salt and pepper 23. Once all the alcohol has evaporated, add the scallions 24.

Add the water 25 and cook over medium heat for 20 minutes. Meanwhile, prepare the herb sauce: blanch the chives and fennel for one minute 26, then drain and cool in ice water 27.

Drain the herbs and squeeze them well, then place in a jug 28 along with the water 29 and oil 30.

Blend with an immersion blender 31 until you obtain a smooth and homogeneous sauce 32. Cook the tagliatelle in abundant salted boiling water for 2-3 minutes 33.

Drain directly into the ragù 34. Add a little pasta cooking water, a drizzle of oil, the grated Parmesan 35, and toss off the heat. Plate and finish with a few drops of herb sauce and marjoram leaves. Your tagliatelle with courtyard ragù are ready to be served 36!