2 cups semolina flour 2 egg beaters 1 tablespoon cornstarch 1/4 cup white wine or water 1/8 teaspoon salt, divided 1/8 teaspoon pepper, divided 2 pounds duck breast meat, minced 2 leeks, minced 1 cup olive oil 1 teaspoon white wine 1 tablespoon fresh parsley, chopped 

Place semolina in a mound on counter top. Add eggbeaters, cornstarch (optional), salt and pepper to taste, and water. Mix thoroughly by hand and set aside for 5 minutes. Process dough in a pasta press by stretching out a sheet of dough progressively from the 1 setting to the 5 setting on the pasta press. If you do not have a pasta press, you may roll out, the pasta with a rolling pin until very thin. In a medium skillet sauté leeks and duck in olive oil and 2 teaspoons white wine. Cool, then add parsley to taste. After the pasta has been stretched out, place it on the counter top. Place dots of the filling on the bottom layer and fit a second layer of pasta over the first. With the tips of your fingers, press down the edges along the center of the two overlapped layers of pasta to remove the air. Then, use scalloped pastry cutter to cut them into shape. After preparation, place in a large pot of water and boil for 7 minutes until tender. Remove from pot and cool. Season to taste with salt, pepper and olive oil. Serve in a dish with sauce if desired.Serves 4.