Homemade Duck Egg Pasta

If I am going to go to the effort of making pasta then I want it to be the best that it can be and for me that means a duck egg!

What could be better than having a simple homemade pasta recipe that you can break out anytime you want!

All Eggs Are Not Equal.

I think a good homemade pasta recipe is something that is often overlooked and is a real joy.

Naturally, I don’t advocate making it every time you eat pasta!

But when you want to make a homemade ravioli or even better a proper lasagna bolognese then it is worth the effort.

And if you are going to make the effort to make pasta then using great eggs is a must.

Weight for weight duck eggs contain more fat, protein and carbs than chicken eggs. Most importantly they have a lower water content.

This leads to a richer, silkier and altogether tastier pasta.

Whilst best used fresh this pasta can be dried and will last well for a week or so.

What could be better than having a simple homemade pasta recipe that you can break out anytime you want!

Cooking with Scales.

I’m sorry if you are a cups person, but this recipe really does need to start out with some scales.

The ratio between egg and flour is 100g of egg without the shell to 150g of flour.

It is that simple, electronic scales are so cheap and we all have a calculator on our phones.

Place a bowl on your scales, hit the tare button, crack the eggs into the bowl and take the weight and multiply by 1.5.

Hit the tare button again and add the flour. It really is as simple as that.

Portrait image of pasta served with a ragu bolognese meat sauce served in a white bowl with basil and grated Parmesan cheese

Do You Need a Pasta Machine?

Now that is a tough question… Because the answer really is no!

But naturally I do have one and I would not want to be without one.

I have made pasta with just a rolling pin and it works great for things like fettucini or the tagliatelli I pair with this ragu bolognese.

Neither of these pastas require paper-thin or even pasta with a uniform thickness.

In fact, in many ways, a lack of uniformity adds to them. But for lasagna sheets and even more so with ravioli you want uniform thin pasta.

That for me means a pasta machine!

Homemade Duck Egg Pasta Recipe

Homemade Duck Egg Pasta Recipe

Yield: 4 Servings
Prep Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes

Duck eggs really do make the most incredible pasta, the larger, richer and fattier yolk really does make a marked difference!

Ingredients

  • 2 Duck Eggs
  • 250 g "00" Flour or 1.5 times the weight of the eggs without the shell

Instructions

  1. Crack the eggs into a bowl and weigh them
  2. Add 1.5 times the weight of the eggs in plain flour and mix together.
  3. Tip out onto a work surface and knead until the pasta dough becomes smooth and silky.
  4. There is no secret to this just get stuck in bash, turn, twist and repeat, it should take between 8 & 15 minutes. You should really be getting a sweat on doing this and if you ain't then you ain't doing it properly.
  5. Wrap in clingfilm and place in the fridge for an hour
  6. Clamp your pasta machine to a sturdy surface, and set it to it's widest setting
  7. Flour the work surface and cut off approximately 100g of pasta returning the rest to the fridge.
  8. Press the pasta into a rough rectangle shape and roll it through the pasta machine.
  9. Fold the pasta in on itself, in thirds.
  10. Pass through the pasta machine again.
  11. Set the pasta machine to the next smallest setting and repeat processes 9 & 10.
  12. Repeat the pattern of rolling and folding and passing through the machine on the next smallest setting until your pasta reaches your desired thickness.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 467 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 557mg Sodium: 114mg Carbohydrates: 69g Fiber: 3g Sugar: 1g Protein: 20g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

6 thoughts on this Recipe:

  1. Homemade noodles are on my list to make. I never have but this fall I really want to get a noodle making gadget and give it a try! Yours looks yummy! Do you have a favorite noodle machine?

    Reply
    • I am in the market at the moment for a new pasta machine Diane, I am using the first one we bought 7 years ago and it is not a well known name and came from a local market, it has done well but the wee thing needs retiring… But as we have our own chickens and ducks I could do with something a little larger and substantial, at the moment I am eyeing one by a company called Imperia but need to find one that can be shipped to Hungary. However they are all pretty similar, the best things to look for are a solid connection between the handle and the rollers and make sure that the mechanism that opens and closes the rollers sounds and feels well engineered, apart from that I personally don’t think there is much else to choose between them.

      Reply
  2. Hi Brian, it’s great to find your blog. I found your adventure in Hungary really amazing and I love to browse through your photos.
    Using duck egg in fresh pasta sounds so delicious! I’m a big fun of duck egg, because of its rich flavor. I’d definitely want to try this out ๐Ÿ™‚

    Reply
    • Thanks Maggie, glad you like the site… We originally got ducks for meat but now have become much more enamored with their eggs, they are so luxurious and our wee brood of 7 gives us a reasonably number to do all sorts with ๐Ÿ™‚ I sometimes increase the yolk content and stick to the same 3:2 ratio to make it even more naughty ๐Ÿ˜€

      Reply
  3. Oh I love these photos Brian! Look at those eggs nuzzled up in the flour and the shot of the dough in the pasta maker – swoon!
    You do make me laugh at the thought of your pasta maiden drying in your Hungarian village ๐Ÿ˜‰

    Reply
    • Thanks Jo, they were fun to take, breaking out the fearless stunt wifey again, although dropping eggs is definitely less risky than setting fire to stuff ๐Ÿ˜‰

      Reply

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