Make your pasta in advance by adding egg yolks to a well in the centre of your flour. Use a fork to mix into the flour and then add your oil and salt. Eventually knead the pasta dough until it is smooth, wrap in cling film and leave in the fridge to rest.
For the ragu add your confit duck, garlic and shallots to a pan and sauté for 10 mins until the onion softens and the mushroom starts to brown. You shouldn’t need oil as the duck is rich and will provide the necessary fat for the pan.
Next add in your herbs, caper, and spices. Stir well and deglaze the pan with red wine. Pour in passata and reduce the heat.
Simmer for 15-20 minutes and add in your black truffle sauce. Season to taste.
Roll out your pasta and cut into long, thin tagliatelle strips. Cook the pasta in a pan of boiling water for 2-3 mins and then drain and toss in olive oil and a little teaspoon more of black truffle sauce.
Serve the duck ragu and fresh pasta with some parsley and a drizzle of truffle oil