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    Home » Wild Herbs and Spices

    Duck Egg Pasta with Herbs

    Published: Dec 11, 2013 Modified: Feb 16, 2023 by Alan Bergo This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe

    With their giant yolks, duck eggs make a fantastic pasta dough. If you can make regular pasta, you owe it to yourself to try one made with duck eggs.

    A simple pasta dough I used in my "swamp pasta": duck egg spaghetti with cattail pollen butter sauce, shoot relish and marigolds. It's just a simple pasta dough flavored with foraged bergamot (Monarda fistulosa) and creeping charlie (Glechoma hederacea).

    Foraged Herbs
    Bergamot and creeping charlie
    Duck Egg Pasta with Herbs
    Print Recipe
    5 from 1 vote

    Duck Egg Pasta with Herbs

    Rich pasta made from duck eggs, and flavored with your favorite herbs. Makes 1 lb of pasta dough.
    Prep Time30 mins
    Cook Time10 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: Italian
    Keyword: Bergamot, Creeping Charlie, Duck Egg, Pasta, Wild Herbs
    Servings: 4 Servings
    Calories: 292kcal
    Author: Alan Bergo

    Equipment

    • Pasta roller
    • 1 Rolling Pin

    Ingredients

    • 2 cups OO flour or all purpose flour
    • ½ cup chopped herbs like parsley, chives, tarragon and thyme
    • 2 medium sized duck eggs
    • a teaspoon or so of water to help the dough come together you may not need it
    • ½ teaspoon salt

    Instructions

    • In the bowl of a stand mixer with the dough hook attachment, combine the flour, eggs, chopped herbs and salt. Mix on low speed, until a stiff dough forms, about 10 minutes, if the dough refuses to come together, continue mixing, adding a teaspoon of water at 4-5 minute intervals.
    • You shouldn't need to add any water to this recipe, but duck eggs can sometimes vary drastically in size, which means that the amount of water-containing white can vary greatly, which will affect how much water, if any you need to add to the dough. Remove the dough and wrap in plastic, then allow to rest for 15 minutes before rolling out.

    Notes

    Herbs to use 

    I used wild herbs here like bergamot and creeping charlie and they're not quite as strong as other fresh herbs you might find in a store or in a garden. Since it might be hard to find some of the herbs I use, I recommend using a mix of parsley, chives, oregano tarragon, chervil, thyme, lemon thyme, savory or other soft herbs. I don't recommend rosemary. 
     

    Nutrition

    Serving: 3oz | Calories: 292kcal | Carbohydrates: 48g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 309mg | Sodium: 343mg | Potassium: 145mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 236IU | Calcium: 32mg | Iron: 4mg
    « Wild Capers (Lacto-Fermented)
    Chicken Heart Confit »

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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

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