Duck Egg Pasta
Duck eggs have a larger yolk than chicken eggs and lend a richer flavor to fresh pasta. Use these noodles as you would in any other pasta dish, just cut them to your need! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Servings: 6 servings
Calories: 204kcal
Equipment
- Rolling Pin
- Large Pot
- Plastic Wrap
- Pasta Maker (we love the Atlas 150), optional
- Food Processor (optional)
- Pasta Drying Rack, optional
Ingredients
- 2 cups flour 00, Semolina, or All-Purpose
- 2 duck eggs*
- 1 duck egg yolk*
- salt
Instructions
- Handmade Method: On a clean surface, measure out and pour the flour into a mound. Make a deep well in the center, using your clean hands. Put eggs, egg yolk, and salt into the well. Use a fork to slowly integrate the flour into the egg and then knead the dough for about 10 minutes. The dough ball should feel smooth.
- Food Processor Method: Add flour and pulse a couple of times. Add remaining ingredients and pulse until the texture is course and crumbly. Remove the dough to a lightly floured surface and knead for 2 minutes until a smooth elastic ball forms.
- Flatten and wrap in plastic wrap. Let rest at room temperature for at least 30 minutes and up to 2 hours.
- Roll the dough onto a floured surface with a rolling pin and either cut with a knife or use a pasta machine. Cook in boiling water for 3 to 4 minutes if using fresh. Alternatively, hang pasta or twirl into "nests" to dry for storage.
Nutrition
Calories: 204kcal | Carbohydrates: 32g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 239mg | Sodium: 36mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 201IU | Calcium: 25mg | Iron: 3mg