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For
the Duck Egg Pasta
1
egg
1 egg yolk
1 cup 00 flour
salt
1 tsp olive oil
Put
the flour in a large bowl or on a flat surface.
Make a mound and form a hole in the center of
the flour. Add the ingredients to the center
of the whole. Blend the egg yolk into the flour
by moving in a circular path until the flour
has incorporated all the egg and a dry pasty
texture is achieved. Scrape all the mixture
onto a dry board. Using a dough scraper slowly
start to knead the pastry. Add more flour as
needed. Continue
to knead for another 3 minutes, remembering
to dust your board with flour when necessary.
Wrap the dough in plastic wrap and set aside
for 20 minutes at room temperature.
Cut
your ball in four equal portions and begin to
roll the dough out through a pasta maker till
the smallest setting is achieved. Cut the dough
with a large 4" cookie round.
Cook
the pasta for 3 minutes in salted boiling water
then them onto a dry paper towel.
Note:
If duck eggs are available use 1 duck egg for
each 1 cup of flour. Duck eggs contain a larger
and richer yolk making a more flavorful pasta.
For
the Mushroom Ragout
Saute
an assortment of market mushrooms e.g., shitake,
portabello, crimini etc. Add some dried porcini
mushrooms to a dark-rich brown stock (chicken
or duck) and cook till soft. Add the sauteed
mushrooms to the stock with two tablespoons
of heavy cream. Cook the ragout to form a slightly
thickened mixture.
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Set
one pasta round on a plate and top it with
mushroom ragout. Sprinkle a little thyme
and freshly grated Parmesan Chesse. |
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Place
another pasta round on top... garnish
with more mushroom ragout, thyme and Parmesan
Cheese
For
a larger portion repeat with an additional
layer.
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For
a larger portion repeat with an additional
layer.
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Wine
Pairing: Dolcetto D'Alba
Science Behind
Food and Cooking
in the Kitchen
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