Duck egg pasta takes advantage of the different fat and protein structures in duck eggs to produce a richer, silkier and tastier pasta.
The process is the same for making all egg pasta recipes, so you can use the ratios here to make perfect chicken egg pasta too.
Homemade Pasta Dough
I think a good homemade pasta recipe is something that is often overlooked and is a real joy.
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 2-3 days.
Frequently Asked Questions
What is Type 00 Flour & is it Important?
“00” flour is a finely milled “plain” flour, it makes wonderfully smooth and silky pasta. In my option and that of many others, it is well worth the additional “expense”.
Can I use this method with chicken eggs?
Yes, I use the same ratio of 1.75 to sort out the amount of flour needed for chicken egg pasta too.
Generally speaking, pasta recipes call for 100g of pasta for each large egg.
I use a set of scales because I started making my own pasta when we had ducks and chickens, and those eggs would come out in all sorts of sizes!
Do I have to use a pasta machine?
No, pasta has been made for centuries with nothing more than a rolling pin… having said that I would personally not entertain making pasta without a rolling machine.
Oh gosh, it’s pasta and homemade duck egg pasta does a grand job whenever you would use fresh pasta.
It is also really easy to cut by hand into one of my favourite pasta strips, pappardelle which I serve with heavy ragu sauces like my braised lamb ragu.
Sheets of homemade pasta make a superb classic lasagna bolognese.
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- Cling film.
- Pasta machine, you can roll pasta with a rolling pin too. My pasta machine is made by Imperia.
Duck eggs really do make the most incredible pasta, the larger, richer and fattier yolk really does make a marked difference!
- 2 Duck Eggs
- 250 g "00" Flour or 1.75 times the weight of the eggs without the shell
- Crack the eggs into a bowl and weigh them
- Add 1.75 times the weight of the eggs in plain flour and mix together.
- Tip out onto a work surface and knead until the pasta dough becomes smooth and silky.
- 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.
- Wrap in clingfilm and place in the fridge for an hour
- Clamp your pasta machine to a sturdy surface, and set it to it's widest setting
- Flour the work surface and cut off approximately 100g of pasta returning the rest to the fridge.
- Press the pasta into a rough rectangle shape and roll it through the pasta machine.
- Fold the pasta in on itself, in thirds.
- Pass through the pasta machine again.
- Set the pasta machine to the next smallest setting and repeat processes 9 & 10.
- Then continue passing the pasta through the machine on the next smallest setting until your pasta reaches your desired thickness.
Amount Per Serving: Calories: 467Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 557mgSodium: 114mgCarbohydrates: 69gFiber: 3gSugar: 1gProtein: 20g
Calorific details are provided by a third-party application and are to be used as indicative figures only.