Duck Ragù and Bigoli

Pasta dough for bigoli (makes enough for six servings)

300 grams semolina flour

300 grams 00 flour (or all purpose flour if you can't find 00)

4 eggs

1 T. olive oil

1 tsp. salt

enough water as required


Mix the flours and salt, (reserving about one cup to add a little at a time after you've added the other ingredients.) Put everything in a bowl, or on a board, making a "well." Put the eggs and olive oil in the well, and start whisking with a whisk or a fork, grabbing a little of the flour into the egg mixture. Keep mixing until it gets too hard to use a fork or whisk, then use your hands and blend all the ingredients together. If it's sticky, use some of the reserved one cup of flour. Keep kneading until it becomes smooth. I warn you though, it's not an easy dough to knead and because of the semolina, it won't be as smooth as regular pasta dough. This dough has to be really dry to work in the torchio machine.


Duck Ragù  (This will make enough to serve with about two pounds of pasta)


1 whole duck, about 5 lb. , roasted (preferably the day before so it can cool enough for you to take the meat off the bones and make stock).


Strip the meat from the cooled duck, getting rid of all the skin and fat under the skin. You should have about 2 cups of duck meat. Set the meat aside in the refrigerator while you make the ragù.


Take the remaining bones and make a stock from them, by adding them to a pot with water, onion, carrot, bay leaf, salt and pepper. Cook it down for about 1 hour, letting it simmer. Remove bones and place liquid in the refrigerator overnight. The next day, skim off the fat and use the stock in the recipe below.


2 slices pancetta or bacon

1/4 cup olive oil

1 onion, minced (about 3/4 cup)

2 stalks of celery, minced (about 3/4 cup)

2 carrots, minced (about 1/2 cup)

2 large cloves of garlic, minced

the giblets, liver and heart from the duck, trimmed and chopped in small pieces

1 cup red wine

1 23 ounce can of tomatoes, broken up with your fingers or a spoon

1/2 of a 23 ounce can of tomato sauce or tomato puree

1 sprig rosemary, leaves stripped and minced

2 or 3 sage leaves

1 bay leaf

salt and pepper to taste

1/2 cup duck stock


Cook the pancetta or bacon until it gets a little color on it. It doesn't need to be crisp. Add the olive oil and sauté the onion until limp. Add the celery, carrots and garlic and cook with the onions a few minutes. Add the giblets, liver and heart and sauté them until they're browned. Add the red wine, tomatoes, tomato sauce, and the rest of the ingredients and let it simmer for about an hour. At this point, I removed the sage leaves and bay leaf, then took a stick blender and purèed the sauce. Then I added the reserved duck meat that had been sitting in the refrigerator, and I cooked the ragù for another two hours at very low heat. The longer you cook it, the better, so if you have more time, cook it for even three hours longer.


Serve over the pasta, with pecorino cheese sprinkled on top. (You need something more assertive than parmigiano cheese here.)