Bigoli with Duck Ragù

• 3 ¼ cups semolina flour (400 g)
• 4 eggs
• A pinch of salt
• Water, as needed

It’s recommended to use a bigoli press, but store-bought bigoli or thick spaghetti are also fine.

For the Duck Ragù

• 2.2 lbs duck legs (1 kg)
• 1 onion
• 1 carrot
• 1 celery stalk
• 2 garlic cloves
• 1 cup red wine (250 ml)
• 1 ⅔ cups peeled tomatoes (400 g)
• 2–3 sprigs thyme
• Extra virgin olive oil, as needed
• Salt and pepper, to taste
• Chili pepper, to taste

1. In a large saucepan, add the duck skin (cut into small cubes) and sauté until the fat is rendered. Remove the crispy skin and set aside.

2. In the same pan, add the boneless duck legs cut into small cubes. Brown the meat until golden.

3. Add chopped onion, carrot, celery, and garlic. Add the chili pepper and sauté for about 5 minutes, until the vegetables are soft.

4. Deglaze with red wine and let the alcohol evaporate.

5. Add the peeled tomatoes, thyme, salt, pepper, and a little water. Stir well. Cover and cook over low heat for 2 hours, stirring occasionally. Add more water if needed to keep the sauce moist.

6. Cook the bigoli in plenty of salted boiling water for 5–8 minutes, or until al dente. Drain and transfer them into the pan with the ragù.

7. Add a little pasta water if needed to create a creamy texture.

8. Plate the bigoli with ragù and garnish with a bit of fresh thyme.