Bigoli are a very particular pasta, the dough involves the use of wine and different eggs, although it is a fresh, this kind of pasta are made by extrusion, thanks to the use of a specific press (bipolaro). The original ones from Venice are served with sardines, while in Vicenza tradition calls for duck sauce. Andrea Accordi, executive chef of the Four Seasons in Bangkok, presents his version made of contamination, technical skills and great respect for his Venetian origins.

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Impasto dei bigoli/Bigoli dough
Farina di semola/Semolina flour 500 g
Farina di grano tenero/Wheat Flour 500 g
Tuorli d'uovo d'anatra/Duck egg yolks 560 g
Uova di gallina/Chicken eggs 2
Parmigiano Reggiano 50 g

Ragù d'anatra/Duck bolognese ragù
Anatra/Duck 1
Zucchero/Sugar 50 g
Spezie (cannella, pepe, semi di finocchio, anice stellato, chiodi di garofano)/Spices (cinnamon, pepper, fennel seeds, star anise, cloves) qb/to taste
Sedano/Celery 200 g
Carote/Carrots 200 g
Porri/Leeks 200 g
Scalogno/Shallots 200 g
Guanciale 100 g

1:24 Anatra Arrosto/Roasted Duck
4:49 Sugo d'anatra/Duck Ragù Sauce
6:20 Brodo di anatra/Duck broth
7:32 Impasto con uova d'anatra/Duck eggs dought
8:35 L'estrusione dei bigoli/Bigoli extrusion
9:36 Cottura e impiattamento/Cooking and serving

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