Comments on: Pici con Ragu dell’Anatra: Hand-Rolled Tuscan Pasta with Duck Ragu

By: admin

admin — Mon, 02 Aug 2010 13:27:47 +0000

@Mojek – thanks so much for the feedback and glad you enjoyed the recipe! It really is a great sauce – can’t wait for the weather to turn cooler so we can eat it again!

By: mojek

mojek — Mon, 02 Aug 2010 07:09:27 +0000

I´ve followed pici repice and combined it with beef ragu (carots, onions, tomato pulps, little seasoning, sweet basil at the end) and it was excellent dish… Thank you very much for this recipe!

By: We Are Never Full » Galician Empanadas – North-West Spain’s Iconic Dish – via Buenos Aires

Wed, 12 May 2010 15:31:16 +0000

[...] of chicken, we slow-roasted half a Long Island duck that we had left over in the freezer from the hand-rolled Tuscan pasta with duck ragu and mixed it with sauted kale, green pepper, garlic, smoked paprika (pimenton) and lots of [...]

By: Tracy (Amuse-bouche for Two)

Tracy (Amuse-bouche for Two) — Tue, 02 Feb 2010 19:54:24 +0000

I really enjoyed this post and the the finished pasta looks perfect.

By: Maggie

Maggie — Mon, 01 Feb 2010 17:42:23 +0000

This looks wildly delicious. I’m not sure I have the patience for hand-rolled pasta…but feel free to invite me over any time Great work, that sauce looks incredible too.

By: admin

admin — Sat, 30 Jan 2010 00:33:52 +0000

thank you so much, stacey! that’s the best part of ragu’s… you can add so many things! we love our sausage ragu too. thanks for the compliment!

By: stacey snacks

stacey snacks — Fri, 29 Jan 2010 23:59:00 +0000

I am still stuck on that sausage ragu that you made last year, it’s become our Sunday sauce………we love the duck, so will have to try this.

By: zenchef

zenchef — Fri, 29 Jan 2010 03:32:32 +0000

You made the whole deal by hand!? You’re MAD!! I love you!!
This is one heck of a tasty looking dish. And the story that goes with it is mesmerizing. I need a drink. Or a plate. Okay i need a drink and a plate of that delicious-looking thing. Oh and the duck ragu.. don’t even get me started on that. Wow!

By: gastroanthropologist

gastroanthropologist — Thu, 28 Jan 2010 21:40:02 +0000

I always wonder how they did it – invent and create all those amazing recipes with out KitchenAids. It’s amazing how moms make do with ancient stoves and limited gadgets. This would be such a fun thing to make with the whole family. Love Duck ragu, so rich and delicious.

By: noëlle {simmer down!}

noëlle {simmer down!} — Thu, 28 Jan 2010 18:06:17 +0000

Bravo- looks beautiful! Don’t know if I would have the patience for the fully handmade pasta (I do make it at home but use a machine to roll it out) but the duck ragù looks very promising. I’ve never tried to find guanciale around here, now I’m curious if I could find it!