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.
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
use 00 flour for all our pastas since
it gives a lighter feel.
of using a flat surface
we find that using a
very large metal bowl
makes it easier to control
the blending of egg
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.
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.
use round pasta shapes
for both are open Ravioli
recipes and the Canneloni
recipes. The flat paparedelle
is shown at the bottom
Duck Eggs have a larger and richer
yolk producing a more flavorful pasta.
1 cup 00 flour
1 tsp olive oil
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.
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.
the pasta for 3-4 minutes in salted
boiling water then arrange them on
dry paper towels set over a rack.