Today’s Sunday Supper entry is homemade garganelli pasta with a duck ragu. This dish is one of the hardest dishes I have made from Mario Batali’s cookbook. The recipe is at page 217. Like most of his dishes I have made in the past, you start with his basic pasta recipe. After I rolled the pasta into sheets, I had to cut out two inch by two inch squares and then roll them over a wooden skewer to make the cylindrical shape. This took a long time, but it was worth it. The duck ragu also took a really long time to make. Of all of the dishes I have made, this is one of my parents’ favorites.