I am submitting this recipe for Duck Egg Pasta to Presto Pasta Nights, which is being hosted this week by Ruth, the founder.
I am very fortunate to have a friend who uses ducks on his wine farm. The ducks eat the snails and sometimes if they are sneaky, they eat the grapes as well. At the moment the ducks are laying enough eggs for the wine estate to sell them, and so I dropped in at Vergenoegd to buy some eggs. John gifted me half a dozen and so I went home with 12 beautiful white shelled eggs, that have the most amazing yolks. I love to scramble duck eggs as they make for a rich breakfast. Or use them in pasta for their colour.
My favourite breakfast preparation with these eggs is to scramble them with nothing else but some butter and cream. Wanting to make a gift for John to say thank you I decided to make some pasta. I made enough to feed Dave and I for dinner, as well as making a sizable packet for John and Dorothy which I dropped off at the farm, the next time I needed eggs.
Have you tried duck eggs?
Duck Egg Pasta
- 300 g 00 Flour
- 2 whole duck eggs
- 1 duck egg yolk
- Pinch of salt
- Make a dough of the flour, eggs and salt
- Knead for 5 minutes until the gluten develops
- Cover in cling film and leave to rest in the fridge for 30 minutes
- Roll out using a pasta maker to number 7 on the dial
- Cut into your desired thickness
- Cook in boiling salted water for 1 minute if fresh, and 3 minutes if dry