Pasta Grannies discover bigoli, a handmade spaghetti style pasta!

Celia introduces herself and the dish, bigoli.

She measures out 225 grams of zero zero flour and 75 grams of semolina flour.

Celia adds 2 duck eggs to the flour mixture.

She mentions that the yolks give the pasta a nice yellow color.

Celia wants a stiff dough and wets her hands to add small amounts of water as needed.

She kneads the dough until it is smooth.

Celia rolls the dough into a sausage shape and wraps it in cling film to prevent it from drying out while it rests in the fridge.

Celia has roasted a duck and removes the meat for the ragout.

She makes a stock using the duck bones, celery, carrot, onion, a bay leaf, and the roasting juices, covering everything with plenty of water.

Celia simmers the stock for two hours until the residue has come away from the bones, then strains it off.

She prepares the ragout by heating a spoonful of oil and softening more onion, carrot, and celery in olive oil.

Celia adds minced duck meat to the softened vegetables, followed by a glass of dry white wine.

She chops a mixture of rosemary and sage and adds it to the ragout along with a ladle full of stock.

While the ragout simmers, Celia makes the bigoli using a bigolo or hand-operated pasta press.

She adds the dough to the tube of the pasta press and forces it through a bronze die.

Celia snips the strands of pasta into 30 centimeter lengths.

She tosses the pasta in semolina flour to prevent sticking.

Celia adds the pasta to the stock and lets it cook for around 10 minutes.

While the pasta simmers, she grates in Grana Padano cheese.

Celia checks if the pasta is done by seeing if it sticks to the surface, indicating the gluten has risen.

She finishes cooking the pasta with the duck and a spoonful of stock.

Celia sprinkles over lots of Grana Padano cheese before serving.

Equipment Needed

Spice Level:

Allergens