Homemade Duck Egg Pasta Recipe
Duck eggs really do make the most incredible pasta, the larger, richer and fattier yolk really does make a marked difference!
Servings 4 Servings
Calories 467kcal
Ingredients
- 2 Duck Eggs
- 250 g "00" Flour (or 1.75 times the weight of the eggs without the shell)
Instructions
- 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.
- Wrap in clingfilm and place in the fridge for an hour
- Clamp your pasta machine to a sturdy surface, and set it to its 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.
- Continue passing the pasta through the machine on the next smallest setting until your pasta reaches your desired thickness.
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.
Nutrition
Serving: 1 | Calories: 467kcal | Carbohydrates: 69g | Protein: 20g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 557mg | Sodium: 114mg | Fiber: 3g | Sugar: 1g
