Ingredients
| 1 | 400 g tin of Serbosco duck ragù |
| to taste | knob of butter or extra virgin olive oil to add if necessary |
| to taste | fresh parsley |
For homemade Bigoli
| 3 | fresh eggs at room temperature |
| 300 g | plain flour |
| 1 | pinch of fine salt |
| to taste | water |
Preparation
- Place the flour on a pastry board and form a well in the centre.
Make a hole in the centre and add the whole eggs. - Add a pinch of salt and begin to knead by hand.
Mix the ingredients well and add a little water at a time if necessary to obtain a smooth and homogeneous mixture. - When the mixture is compact, use a press, if you have one, or use a pasta machine with a bucatini die or, better still, one with a larger diameter.
Form the bigoli and leave them to rest for a few minutes before cooking.
Bigoli sauce
- Cook the bigoli in plenty of salted water until they are cooked but still slightly al dente.
- Heat the Serbosco duck ragù in a frying pan, add the cooked bigoli to the pan and sauté for a few minutes over a low heat, adding a knob of butter or a drizzle of oil if necessary.
- Wrap the seasoned bigoli around a ladle with the help of tongs and form a nest which you will place on the serving plate, garnish with fresh parsley and serve hot.
NOTES
If you like, season the bigoli with Parmesan or Grana cheese and accompany it with a good glass of Cabernet.
For the recipe, we would like to thank www.mumcakefrelis.it
