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