Duck Egg Pasta
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes plus 1.5 hours resting/drying time
Cooking time: 5 minutes
- 360-380g finely milled 00 flour, plus extra for rolling
- 2 duck eggs
- 3 duck egg yolks
- A little water may be needed
If you can't get duck eggs, use 3 chicken eggs and 2 chicken egg yolks
Step 1 - Place the flour in a large bowl along with the eggs and yolks. Mix with a fork until it starts to come together. Then knead it together with your hands until it becomes a cohesive dough adding a little water if needed. Place the dough onto a lightly floured surface and knead until smooth. Divide dough in four pieces and cover with cling film. Rest for 45 minutes.
Step 2 - Lightly flour a table. Take one quarter of the dough and roll out with a rolling pin and set aside to rest. Repeat with another quarter doing all four quarters and resting each piece. Roll again, repeating the process until you can see your fingers through the pasta-you want it very thin but without breaking.
Step 3 - Drape over a pasta dryer (I placed them on chopping boards) and dry for 45 minutes. Then cut with a sharp knife or a ravioli cutter. Dust in a little flour.
Step 4 - Put a large pot of water on to boil and add a teaspoon or two of salt. I also have the sauce ready to put the fresh pasta in straight away as it cooks quickly. Boil the pasta in four lots until it floats to the surface and place it directly in the hot sauce.