Bigoli Bianchi with Duck Ragu - livers

Method

• Rinse the livers and cut them into even bite-sized pieces.
• In a large, heavy-bottomed pot, heat the olive oil over a medium-hot flame until hot but not smoking.
• Add onion and the livers and cook until lightly browned, about 3 to 4 minutes.
• Season, to taste, with salt and pepper.
• Add the wine and bring it to a full boil.
• Lower the heat and let the broth simmer gently, until greatly reduced to a thicker ragu consistency, about 15 to 20 minutes.
• Add the broth and the prepared bigoli and cook until al dente.
• To serve, divide the bigoli and ragu evenly among 4 warmed pasta bowls.
• 1 1/3 cups all-purpose flour, plus more for bench flour
• Pinch salt
• 2 large eggs
• 1/2 scant cup milk, with 1 tablespoon butter melted in
• Sift together the flour and salt.
• Make a mound of the flour mixture in the center of a large wooden cutting board.
• Make a well in the middle and carefully add the eggs and milk into the well.
• Using a fork, beat together the eggs and milk mixture and begin to incorporate the flour starting with the inner rim of the well.
• As you expand the well, keep pushing the flour up to retain the well shape.
• Do not worry that this initial phase looks messy.
• The dough will come together when half of the flour is incorporated.
• Start kneading the dough with both hands, using the palms of your hands.
• Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits.
• Discard these bits.
• Lightly flour the board and continue kneading for 3 more minutes.
• The dough should be elastic and a little sticky.
• Continue to knead for another 3 minutes, remembering to dust your board when necessary.
• Wrap the dough in plastic and allow to rest for 1 hour at room temperature.
• Note: Do not skip the kneading or resting portion of this recipe.
• They are essential for a light pasta.
• TO MAKE THE BIGOLI:
• Cut the dough into 3 pieces, and run each piece through a meat grinder set to the smallest extrusion size.
• As the pasta exits, cut it into 12-inch pieces and immediately dust with flour.
• Lay out on a cookie sheet dusted with cornmeal, being careful to keep the strands separate.
• Finish all 3 pieces the same way.
• Yield: 4 portions