Bigoli are a typical pasta shape of the area, for which type 1 flour is used. You can also use normal type 00 flour, giving a less rustic result.
Difficulty: easy
Method: 25'
Cooking: 105'
Rest: 15'
Difficulty: easy
Method: 25'
Cooking: 105'
Rest: 15'
Method
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01 / Start by preparing the meat sauce, which you can also prepare in advance the day before
Cut the meat and vegetables into cubes of the same size, to ensure even cooking. Put a saucepan with extra virgin olive oil on a high heat and, when hot, add the diced meat. Brown it well, without burning but without turning it too much, to ensure that they flavour properly. When the meat is well coloured, add the diced carrot, celery and onion, keeping the flame high until the vegetables are browned too. Then pour in the red wine and let it evaporate. Lower the heat, add the water, rosemary, salt, and pepper, cover and cook gently for approximately an hour and a half. The sauce must be creamy, not watery: if you see too much liquid, let it cook without a lid, always over a low heat, until it reaches the desired result. At the end of cooking, check the flavour and, if necessary, add salt and pepper.
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02 / Prepare the bigoli
Make a mound with the flour on the work surface. Mix the eggs with the water and salt in a small bowl and pour the mixture into the centre of the flour mound. Begin to incorporate the flour with the eggs starting from the centre of the mound, using a fork. When the mixture begins to come together, work it with your hands, until you get a smooth and even dough. Always keep some flour handy and add it if the dough is sticky. Cover it with cling film and let it rest for at least 15 minutes. After the resting time, cut the dough into strips and with your hands form the bigoli, which look like large spaghetti.
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03 / Finish preparing the bigoli with the duck sauce
Cook the bigoli in boiling salted water, also adding the peas. Put the duck sauce in a pan; taste the pasta and, once cooked al dente, add it with the peas to the pan with the sauce. Do not drain it perfectly, also transfer a little of the cooking water to make it creamier. Add extra virgin olive oil, let the pasta flavour so that it fully absorbs the taste of the sauce and finish with the Grana Padano.
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04 / To serve
Put the bigoli with the duck sauce on serving dishes and sprinkle with grated Grana Padano. Serve the pasta immediately, hot and cooked to the right point.
Ingredients for 4 people
For the bigoli (450 g pasta)
300 g type 1 flour
30 g eggs
30 g egg white
90 g water
5 g fine salt
For the duck sauce (450 g sauce)
300 g boneless duck meat
80 ml extra virgin olive oil
30 g carrots
60 g brown onions
30 g celery
1 sprig rosemary
150 ml red wine
200 ml water
Salt
Pepper
For the complete recipe
450 g bigoli
450 g duck sauce
160 g fresh peas
80 ml extra virgin olive oil
80 g Grana Padano