Bigoli is a long thick spaghetti-like pasta generally made fresh. When it is combined with a duck ragù heavily flavoured with herbs nothing compares.
It is a traditional Venetian dish with a growing reputation further afield.
- 3 litres water
- 1.2 kg duck
- 150 g onion
- 100 g carrot
- 100 g celery
- 1 tsp black peppercorns
- 1 tsp salt
- 2 bay leaves
Place the ingredients in a large pot, bring gradually to the boil, cover, simmer until the duck begins to separate from the bone.
Leave to cool, separate duck meat from the bone, cut into small pieces.
- 500 g duck meat
- 500 g tomato passata
- 300 g onion
- 200 g celery
- 60 ml white wine
- 40 g butter
- 4 garlic cloves
- 2 tbsp olive oil
- 1 tsp black peppercorns, coarsely chopped
- 1 tsp salt
- 5 sprigs rosemary
- 10 sprigs marjoram
- 6 sage leaves
In a large deep frying pan, fry the garlic and onion with butter and oil until the edges take on some colour.
Add the celery, sauté for 5 minutes.
Deglaze the pan with wine.
Add the duck meat, stir and add herbs.
Allow the wine to evaporate, then reduce the heat to lowest setting.
Add a ladle of broth from the duck cooking liquid and the passata.
Heat through, season with salt and pepper.
- 400 g durum wheat flour / white wheat flour, t00
- 120 ml milk
- 1 egg (65 g)
- 40 g salted butter, softened
Pour flour onto a clean surface, make a hole in the middle, break egg or eggs into the hole (adding other ingredients according to each version). gradually bring together to form a loose dough, knead for 10 minutes.
Rest covered for half an hour.
If you don’t have a bigolaro press, roll out the dough to a thickness of 2 millimetres, cut into quarter centimetre thick strips.
Roll each strip gently with the palms of the hand for a round shape, leave to dry a little on a floured cloth.
While the ragù is simmering, pour some duck broth into a pot, bring to a boil, add pasta, reduce heat, cook until the pasta is al dente, around 6 minutes depending on its thickness.
Fold the pasta into the ragù, serve.