Our recipes

Bigoli with Duck Sauce (Ragù)


1 ragù di anatra Serbosco da 400 g
to taste Butter or olive oil
to taste Fresh parsley

For home made bigoli

3 Fresh eggs at room temperature
300 g Flour type 0
to taste salt
to taste water


  1. Take the flour and form a fountain on a pastry board.
  2. Add some salt and knead by hand. If needed add some water little by little to obtain a smooth compound.
  3. When the compound is compact enough use the apposite press and form the bigoli, then leave them to rest for 10 minutes.

Condimento dei Bigoli

  1. Cook the bigoli in salted water.
  2. Heat the ragù pronto di anatra SERBOSCO, then add the bigoli and whisk everything together with some butter or olive oil.
  3. Garnish to taste and serve.


If you’d like you can garnish the bigoli with parmesan and accompany the meal with a glass of Cabernet.

Per la ricetta si ringrazia www.mumcakefrelis.it