Fresh Spinach Pasta with Smoked Duck, Olives and Porcini Mushrooms
PREP TIME: 2 1/2 Hours

This recipe is extremely simple, just as most good pasta dishes are. Any smoked game breasts or legs could be used, not just duck. With a food processor and a pasta machine, pasta dough is a snap to make on your own. If you don’t have the equipment, the time, or the inspiration, there’s plenty of good fresh pasta available in local markets.

Spinach Pasta INGREDIENTS:

  • 1 3/4 cups all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/2 tsp salt
  • 1/2 pound spinach, cooked, well-drained, and pureed
  • 1 tbsp olive oil
  • About 1 tbsp warm water, or as needed

To make pasta, combine flour, eggs, salt, spinach, and oil in a good processor and blend with a steel blade just until dough begins to come together, about 15 seconds. Add drops of water if dough is too dry. It should be firm but not sticky. Turn machine on for 15 to 20 seconds longer to knead dough. Remove, wrap in plastic wrap, and let rest at room temperature for 1 hour. After dough has rested, roll it out and cut it into fettuccine noodles on a pasta machine according to manufacturer’s instructions. Drape noodles over a rack or place in a single layer on a flour-dusted towel until ready to cook.


  • 1 ounce dried porcini mushrooms
  • 1 cup warm water
  • 1/3 cup slivered shallots
  • 6 tbsp olive oil
  • 2 cups chopped, seeded ripe tomatoes
  • 1/2 cup loosely packed fresh basil leaves, chopped
  • 1/2 pound boneless smoked duck meat, julienned
  • Salt and freshly ground black pepper to taste
  • Toasted pine nuts and fresh basil sprigs for garnish
  • 1/2 cup slivered, pitted oil-cured olives

Combine porcini and warm water and soak for at least 30 minutes. Remove mushrooms and carefully strain soaking liquid to remove any grit or sand. Coarsely chop mushrooms. In a sauté pan over moderate heat, sauté mushrooms and shallots in oil until shallots just begin to color. Add tomatoes, mushroom soaking liquid, and lives and simmer, uncovered, until liquid is a light sauce consistency, about 10 minutes. Stir in basil and duck and warm through. Season with salt and pepper. Keep warm.

Fill a large pot with water and bring to a rapid boil. Add salt to taste and then add fettuccine. Cook until just tender, drain and toss with duck sauce. Garnish with pine nuts and basil sprigs.


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