Chef Dan Kluger
ABC Kitchen
35 E 18th Street
New York, 10003
(212) 475-5829

+ Click images to enlarge
Whole Wheat Bigoli,  Pork Ragu, Parmesan, Snap Peas, Bacon, Mint
Related Content
  • 2010 New York Rising Stars Winners: Why  They Shine
  • Letter from the Editor, vol. 66: Precision and Soul in New York City
  • 2009 New York Rising Stars
  • New York Travel
  • New York Travel, II
    Related Photos
  • Chef Dan Kluger of ABC Kitchen

  • Dan Kluger

    Rising Star Chef Dan Kluger
    ABC Kitchen | New York, NY

    Whole Wheat Bigoli, Pork Ragu, Parmesan, Snap Peas, Bacon, Mint
    Adapted by
    Yield: 2 Servings


    Whole Wheat Bigoli:
    495 grams whole wheat flour
    180 grams semolina flour
    320 grams all purpose flour
    150 grams egg yolks
    295 grams eggs
    3 tablespoons salt
    58 grams water

    Pork Ragu:
    30 grams extra virgin olive oil
    173 grams small diced pancetta
    22 grams minced garlic
    630 grams small diced Spanish onion
    40 grams salt
    306 grams small diced carrots
    739 grams red wine
    1500 grams medium diced pork shoulder
    2171 grams Muir Glen tomatoes, crushed
    3 grams chili flakes
    28 grams red wine vinegar
    500 grams pork or chicken stock
    Rosemary, basil and thyme bouquet garni

    To Assemble and Serve:
    1 tablespoon extra virgin olive oil
    Pinch chili flakes
    1 tablespoon parsley chopped
    1 tablespoon chopped basil
    1 tablespoon chopped mint

    For the Whole Wheat Bigoli:
    Combine the flours, egg yolks, eggs, salt and water in the bowl of a standing mixer. Using a dough hook, mix the ingredients until combined, then allow to knead for 10 minutes. The dough should be very tight. Wrap it in plastic wrap and allow to rest for 30 minutes. Pass the rested pasta through the small dye on the grinder, sprinkling semolina as it goes through to keep it from sticking. Reserve.

    For the Pork Ragu:
    Preheat the oven to 250ºF. In a rondeau, heat the olive oil over medium heat and add the pancetta. Render the pancetta but do not brown it at all. Add the garlic and sweat it down but do not color it. Repeat with the onions. Season with the salt, then add the carrots, and sweat them. Add the red wine and reduce by ½ , then add the pork shoulder, tomatoes, chili flakes, vinegar and stock. Bring to a simmer, move to the preheated oven and cook until the pork is tender. Remove the rondeau from the heat and add the bouquet of herbs. Cool the mixture over an ice bath.

    To Assemble and Serve:
    Warm the ragu in a pan, and cook the bigoli in boiling salted water for approximately 15 minutes, or until just tender; toss the cooked pasta with olive oil. Add the pasta to the ragu, along with a tablespoon of the pasta cooking water, and toss to coat. Cook for 1 minute. Add the chili flakes and herbs and microplane the parmesan over the top of the pasta. Remove the pan from the heat. Toss the pasta well and plate in a medium bowl.