Homemade Duck Egg Pasta
Indulge in Luxury: Homemade Pasta Recipe with Duck Egg Yolks
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You came to read this! I assume you too then are a pasta lover? It’s just so delicious and versatile - and to me one of the most perfect foods with gorgeous tradition. So today, we are embarking on a culinary journey that marries tradition with luxury, simplicity with sophistication. The star ingredient? Duck egg yolks. Yes, you heard it right. Duck egg yolks, with their rich, velvety texture and vibrant color, elevate our homemade pasta to new heights of flavor and indulgence. You see I keep ducks and am often looking for ways to use their beautiful eggs and this recipe I’ve found really celebrates these lovely creatures and what they provide on our tiny farm. AND if you do not have access to duck eggs you of course can substitute in hen eggs - but due to the size difference you may have to adjust by adding more eggs or reducing your flour - you’ll have to judge it for yourself to get the right balance.
YES YOU CAN SUBSTITUTE HEN EGGS!
SIDE NOTE: Ducks are prolific layers, more so than hens in my experience.
Before we delve into our tantalizing egg forward recipe, let's first explore the nutritional powerhouse that is the duck egg. While similar in composition to chicken eggs, duck eggs offer some distinct advantages. They boast higher levels of protein, vitamins, and minerals, including vitamins B12 and D, selenium, and choline. These nutrients contribute to overall health and well-being, making duck eggs a valuable addition to any diet.
What does duck egg yolk taste like?Are Egg Yolks Good in Pasta?
Now, let's talk about egg yolks in pasta. Traditionally, pasta recipes call for chicken eggs, which provide structure and richness to the dough. However, substituting duck egg yolks takes this to a whole new level. Duck egg yolks are larger and contain more fat, resulting in a silkier, more luxurious texture in the finished pasta. They also impart a subtle richness and depth of flavor that is truly exceptional.
Are Egg Yolks Good in Pasta?
Yes the are, especially when it is homemade. Moving on to the benefits of homemade pasta. While store-bought pasta certainly has its place in a busy kitchen, there's something truly special about crafting your own pasta from scratch. Homemade pasta allows you to control the ingredients, ensuring freshness and quality. Plus, the act of making pasta from scratch is incredibly rewarding and meditative, offering a therapeutic escape from the hustle and bustle of daily life.
Now, let's discuss best practices when making homemade pasta. First and foremost, invest in a good-quality pasta maker or rolling pin. Consistency in thickness is key to achieving perfect pasta every time. Additionally, use the highest quality ingredients available, including fresh duck eggs and finely milled flour. Take your time kneading the dough to develop gluten and achieve the desired texture. Finally, don't be afraid to get creative with shapes and flavors – pasta-making is an art form, so let your imagination run wild!
And finally, let's not forget the joy of raising ducks for their eggs. Whether you have a small backyard flock or access to a local duck farm, raising ducks can be a rewarding and fulfilling experience. Not only do ducks provide delicious eggs, but they also offer companionship and entertainment with their quirky personalities and antics. Plus, knowing exactly where your eggs come from adds an extra layer of satisfaction to every bite.
So there you have it – a tantalizing recipe for homemade pasta with duck egg yolks that celebrates the best of tradition, luxury, and wholesome ingredients. Whether you're a seasoned pasta aficionado or a novice in the kitchen, this recipe is sure to impress. So roll up your sleeves, dust off your pasta maker, and get ready to experience pasta perfection like never before. Buon appetito!
Without further ado, here is the recipe:
Duck Egg Pasta
Ingredients
Instructions
- place flour on a work surface or shallow bowl and make a well in the center
- separate egg yolks from the whites and place in the middle of you flour
- add your oil and milk to the egg yolks
- begin stirring the yolk, milk and oil mixture with a fork and let the sides of the liquid mix slowly pull the flour walls inward
- as the liquid and dry ingredients begin to mostly combine, switch to your hands and begin to knead this mixture
- knead until the dough is smooth and elastic, about 20 minutes
- let rest, refrigerated for 30 minutes
- take out of refrigerator and cut in to 4 equal parts
- using a pasta press, roll out each part into long smooth sheets
- fold each sheet over on itself and repeat
- cut the past sheets into the desired thickness of pasta strands
- cook in boiling water for 3 minutes
- drain and add your desired sauce.
Notes
You will need to judge the consistency of your dough - if your egg yolks are small then y may need to add more moisture to your mixture. On the other hand if your dough is too wet due to your egg yolks being larger then do add more flour. The point is that you can adjust the recipe to get the perfect dough consistency
