Whole Wheat Spaghetti With Duck Sauce Recipes

WHOLE WHEAT SPAGHETTI WITH DUCK SAUCE

Steps:

• Place dried porcini mushrooms in medium bowl. Add 2 cups hot water. Let porcini stand until softened, about 30 minutes. Drain porcini; reserve soaking liquid. Coarsely chop porcini.
• Heat oil in heavy large Dutch oven over medium-high heat. Add duck meat and bones. Sauté until golden, about 8 minutes. Drain off all but 1 tablespoon fat. Add onions and pancetta. Sauté until golden, about 5 minutes. Add chicken livers and porcini and sauté 2 minutes. Add bay leaves, rosemary and cloves; sauté 5 minutes. Add wine and simmer until almost all liquid evaporates, stirring often, about 4 minutes. Mix in tomato paste. Add broth and reserved mushroom soaking liquid, leaving any sediment in bowl. Bring to boil. Reduce heat and simmer until meat is tender, about 1 hour.
• Discard bones, bay leaves, rosemary and cloves from sauce. Skim any fat from surface. Simmer sauce until thickened to sauce consistency, about 10 minutes. Season with salt and pepper. (Can be made 1 day ahead; chill. Bring to simmer before using.)
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large bowl.
• Spoon half of duck sauce over pasta. Toss pasta briefly to coat. Spoon remaining duck sauce over. Sprinkle with Parmesan cheese and serve.

WHOLE-WHEAT SPAGHETTI WITH GARLIC OIL

Steps:

• In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Reserve cup pasta water. Drain pasta and set aside.
• In pasta pot, heat oil, garlic, and red-pepper flakes over medium until garlic has begun to brown, about 2 minutes. Add reserved pasta water, then spaghetti and parsley; season with salt. Toss to combine. Serve in bowls.

WHOLE WHEAT PASTA

Steps:

• Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
• Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

PASTA WITH TUSCAN DUCK SAUCE

Steps:

• Trim visible fat from duck legs, then lay them, skin side down, in a 10-inch skillet. Turn heat to medium; when duck begins to sizzle, turn heat to low and cover. Cook undisturbed about an hour (check once to be sure legs aren't burning); the skin should be golden brown. Turn and cook until duck is very tender, at least 30 minutes.
• Remove duck and set aside. Add onion to skillet and turn heat to medium-high. Cook, stirring occasionally, until onion is soft, about 5 minutes. Set a large pot of salted water to boil for the pasta.
• Add wine to skillet and raise heat to high; cook until liquid is reduced by about half. Add tomatoes and some salt and pepper, and cook over medium-high heat, stirring occasionally, until mixture is saucy, about 15 minutes. Taste and adjust seasoning.
• Meanwhile, shred duck from bone and add it to sauce as it cooks. A few minutes after adding tomatoes, cook pasta. When it is tender but not mushy, drain it and serve it with sauce, along with cheese.