These simple and delicious, homemade egg noodles, made using our Muscovy and Black Swedish duck eggs, were a hit with the whole family! I added 1/4 cup of blanched, finely chopped stinging nettles to this batch as well, as I had them on hand. You can take or leave the addition, or substitute your family's favorite fresh herbs, kale, citrus zest or a bit of beet or pumpkin puree to mix things up a bit.
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| Fresh duck egg and stinging nettle noodles. |
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| An eggy windfall - where it all begins! |
-3 cups all purpose flour (plus extra for rolling out)
-2 whole eggs
-4 egg yolks
-2 tsps salt
-2-3 tbsps water, more or less*
-1/4 cup blanched, well drained, chopped stinging nettles (or chopped herbs, kale, etc.) *optional*
Start with your flour and salt in a large mixing bowl. Make a well in the middle for your eggs & yolks. Gently scramble the eggs with a fork, slowly beginning to incorporate the flour/salt mixture. Once the eggs and dry ingredients are well mixed, begin adding water in small increments, kneading and squeezing the dough together after each addition. Continue adding water as needed to the dough to reach your desired consistency. Now it's time to fold in the nettles. Knead them into the dough well, until the are mixed evenly throughout. Allow the dough to rest for at least 10 or 15 minutes before rolling out. I run my dough through the pasta roller attachment on my Kitchenaid mixer, rather than rolling the dough out by hand.**
After rolling out into sheets, I let the dough rest/dry again for at least 10 minutes or so before cutting into individual noodles.
I most often use the fettuccine attachment to make the final cuts, but rolling and cutting by hand with the kiddos is just as good a method (if a slightly messier one) for getting 'er done.
I freeze any pasta that I don't use immediately by laying the finished (uncooked) noodles in a single layer on a parchment-lined cookie sheet and popping them in the freezer until thoroughly frozen, then transferring them to gallon freezer bags for storage. If you skip the cookie sheet step, and put them straight into the bag, you may end up with a giant noodle octopus rather than nice, individual noodles. ;) I've had mixed success with drying them, but you're welcome to give that a go if your freezer space is at a premium.
*Because duck egg whites are significantly more viscous than chicken egg whites. You will likely need more water (or other optional liquid/puree, if using) than the 2-3 tbsps called for here.
**If you'll be using a similar pasta making attachment, I recommend starting at thickness setting #1, and running the dough through again on setting #3, and lastly, #5. Eggs noodles are meant to me a little beefy and chewy, so thinning them out further is just not necessary, and makes a lot more work, in my humble opinion. ;)
