Pasta Grannies talks top quality dried pasta with Pasta Mancini

Pasta Mancini is one of Italy’s top dried pasta brands, and here Lorenzo Settimi explains what to look for in good quality pasta. He made a fantastic duck ragu to go with his trufoli. The duck was properly free range, his tomato passata homemade and so on.

btw if you want a high definition version of this video (for bigger screens) head on over to https://youtu.be/3jCZS1XA3XM.

If you want to make the ragu yourself:
Take 1 free range duck, jointed into 8 portions. Keep the meat on the bone. Fry these in a little olive oil and put to one side. Saute one onion, carrot, and celery stick (all finely diced) in the fat until soft. Return the duck pieces, deglaze with a glass of dry aromatic white wine (not red); add rosemary, marjoram and a bayleaf, plus a litre of tomato passata. Season with a good teaspoon of salt. Cover and simmer very slowly until the meat pulls very easily from the bone - the length of time will depend on the robustness of your duck; but think 2 hours minimum.

Serve with trufoli, pappardelle, rigatoni - big pasta shapes which can handle the ragu.

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