Home made pasta (100g flour, 1 egg, teaspoon salt). Filling: plucked duck leg (Mercadona). Sauce: duck fat, bit of flour, port and red wine, and a pinch 5-spice.
The pasta was more al-dente than I had anticipated. Perhaps because I left the dough in the fridge for a day. The other half we made into tagliatelle yesterday, which was very nice and soft.
