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duck egg pappardelle



How to Make Duck Egg Pasta

Image to Left (Duck Egg Pasta with a Tomato and Basil Sauce)




Duck Eggs can be found Seasonal or Year Round at the Farmers Market depending upon the Farm. They are also distrubuted by D'Artagnan year round to various stores including Whole Foods.

Duck Eggs have a larger yolk than chicken eggs and thus provide a higher ratio of yolk to egg white. The egg yolks of duck eggs also tend to be tihcker and richer in flavor than chicken eggs.

We use 00 flour for all our pastas since it gives a lighter feel.



Instead of using a flat surface we find that using a very large metal bowl makes it easier to control the blending of egg and flour.

We use a ratio one of large duck egg to 1 cup of 00 flour. Add a Tablespoon of olive oil and some salt. We then proceed to break the eggs and blend the eggs into the flour. the mixture is then turned onto a large surface where it is kneaded in the same manner as any pasta.





We use a standard pasta maker to roll out the pasta. Also shown the ring used to make circular shaped pastas. We roll the pasta to the lowest setting. Let the pasta dry a little then do a second roll to get a very thin pasta sheet.




cut duck egg pasta


We use round pasta shapes for both are open Ravioli recipes and the Canneloni recipes. The flat paparedelle is shown at the bottom left.





Duck Egg Pasta

Note: Duck Eggs have a larger and richer yolk producing a more flavorful pasta.

1 duck egg
1 cup 00 flour
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 hole. Blend the duck egg 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 3-4 minutes in salted boiling water then arrange them on dry paper towels set over a rack.

duck egg pasta with  roasted mushrooms  

<---Duck Egg Pasta with Mushrooms

Duck Egg Pappardelle--->

duck egg pappardelle

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