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1
Wash the duck pieces, remove all visible fat and set aside for cicciolli.
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2
Pat dry.
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3
In a thick-bottomed casserole or Dutch oven, heat the olive oil until almost smoking over medium-high heat.
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4
Season the duck pieces with salt and pepper and cook until brown on all sides, 10 to 12 minutes.
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5
Remove the duck pieces to a plate and add the onion, carrot, garlic, celery, and sage to the casserole and cook over low heat until softened, 7 to 9 minutes.
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6
Add the wine, tomatoes and chicken stock and bring to a boil.
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7
Add the duck pieces, then lower the heat, cover, and simmer for 1 hour.
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8
Remove the duck pieces, and when cool enough to handle pull all meat off the bones.
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9
Return the meat to the pot and simmer uncovered 30 minutes, or until quite thick.
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10
Season with salt and pepper and set aside.
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11
Divide the prepared pasta dough into 3 evenly-sized balls.
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12
Roll each ball out to the thinnest setting on a pasta rolling machine.
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13
Cut the pasta into 2-inch squares, and roll each square around a dowel, corner to corner, to form quills.
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14
Place the garganelli on a sheet tray dusted with semolina, cover with a damp towel and set aside.
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15
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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16
In a 12 to 14-inch saute pan, place enough ragu to coat but not overwhelm the pasta and toss over medium heat to heat through.
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17
Drop the garganelli in the boiling water and cook 2 minutes, until tender yet al dente.
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18
Drain the pasta, reserving the water, and add the pasta to the ragu.
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19
Toss over high heat 2 minutes to coat, adding a splash of the pasta cooking water if necessary to keep the sauce at the proper consistency.
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20
Divide the pasta among 4 warmed pasta bowls, grate Parmigiano over each bowl and serve immediately.
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21
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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22
Make a well in the middle of the flour and add the eggs and the olive oil.
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23
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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24
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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25
The dough will come together when half of the flour is incorporated.
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26
Start kneading the dough with both hands, using the palms of your hands.
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27
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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28
Lightly reflour the board and continue kneading for 6 more minutes.
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29
The dough should be elastic and a little sticky.
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30
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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31
Roll or shape as desired.
