Duck Egg Pasta
Duck eggs make the most amazing rich and golden pasta.
Prep: 20 minutes (plus 30-60 minutes resting time)
Cook: 2-3 minutes
- 500g Tipo flour (00) or bread flour (000)
- 3 duck eggs
- 2 duck egg yolks
- 1 tbsp olive oil
- 1 tbsp sage leaves, shredded
- 1 tbsp parsley, finely chopped
- maldon salt and freshly ground black pepper
Food Processor: Place all the ingredients in a food processor and process it until you have a moist breadcrumb like consistency. Tip the mixture out onto a work surface and bring together with your hands so that you have a ball of dough. If it is to dry add a little water and if to wet add some more flour. Knead the mixture for a couple of minutes until it has some elasticity. Make the dough into 4 balls and cover them with cling film and place it in the fridge for at least 1 hour.
By Hand: Place the flour out onto a work top and make a well in the centre. In a bowl beat the egg, oil and herbs together, pour this mixture into the well in the centre of the flour. Using your your hands bring the flour into the egg mixture and gradually combine it until you have a dough. Knead the dough for couple of minutes until it is firm and has elasticity. Make the dough into 4 balls, cover them with cling film and place them in the refrigerator for at least 1 hour.
Pasta: Remove the dough from the refrigerator and starting with one ball of dough roll it out so that it is around 1 cm thick. Set a pasta machine to the lowest setting and pass the pasta through it 3 times. Then set the pasta machine to a higher setting and pass it through, then reduce the setting and repeat the process to the last or second last setting so that the pasta is very thin and long. If the pasta becomes sticky dust it with a little flour.
- Fettucine or Linguine: Cut the sheet of pasta in half and pass each sheet through the fettuccine setting on your pasta machine or . Hang the pasta up on a wooden pasta holder or weighted broom handles. Alternatively you can cut the pasta into shapes on a flour dusted surface or cut into lasagne sheets or use it for ravioli.
Storage: Cook the pasta soon after preparing it or leave it to dry or 3-5 hours and then store it in a sealed storage container in a cool place for up to 3 months.
To Cook: Bring a large pot of boiling water to the boil and place the pasta in it and cook it for around 2 minutes until al dente.
To Serve: Serve the pasta hot with olive oil and sauce of your choice in one large pasta bowl or individual bowls. Serve.
Pasta Nero: Simply add 1-2 of cuttlefish ink to the pasta ingredients.
- If you don't have duck eggs simply add a third egg yolk to the recipe for standard eggs.