I have already shared my stock fresh pasta method on this blog, but for the past few weeks I’ve been thinking a lot about making pasta using duck eggs. It is a simple truth: DUCK EGGS MAKE EVERYTHING BETTER. I have a friend who, when he dines out, literally cannot resist any menu item that includes a duck egg. For once I’m not talking about myself – but I too am enthralled by duck eggs. I love the iron richness of duck egg yolk and the way the yolk is so much more unctuous, so silky and luxurious, compared to the yolk of a hen’s egg. When you add a duck egg to something, the egg is the thing: it’s not just a garnish; it becomes the centrepiece of a dish.
Fresh pasta is best if it’s made with really nice eggs, so it stands to reason that it would be even more delicious made with duck eggs. Continue reading
Susan eats London 