The freshly-made parpadelle pasta was served al dente and had a nice chew.

The duck meat itself has a slight gamey flavour, which I personally did not mind, although it may not be for everyone. The sauce was thinner than typical pasta sauce, and had a distinct savoury flavour. However, this thinner sauce coated the flat parpadelle pasta well and made for a hearty dish.

Definitely a more interesting take on the usual pasta dishes and worth a try.