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For
the Duck Egg Pasta
1
egg
1 egg yolk
1 cup 00 flour
salt
1 tsp olive oil
Short
Ribs
see
Short
Ribs Recipe
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 Brussel Sprouts and Sunchokes
Parboil
the vegetables for 5 minutes in salted water.
Refresh under cold water. Before serving sauté
quickly to heat up in 1 T olive oil.
For
the Short Rib Ragout
Shred
the short ribs and simmer with a little red
wine sauce from cooking. Add a small amount
of marscopone and grated parmesan cheese.
For
the Cannelloni
Add
the short rib ragout to the pasta dough and
roll into cannelloni's. Brush the cannelloni's
with softened marscopone cheese and and bake
at 375F for 10 minutes.
Top
with some parmesan cheese and put under broiler
or use blow torch to brown. Add the brussel
sprouts and sunchokes.
For
a Sauce
We
prepared a quick sauce using some of the short
rib stock, tomato paste and creme fraiche.
Science Behind
Food and Cooking
in the Kitchen
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