Duck Egg Pasta with Duck Confit

Duck Egg Fettuccine
Photo courtesy of TWO
From: Executive chef Kevin Cuddihee, TWO Restaurant, Chicago. Yield: varies.

Pasta:
6 duck eggs
4 cups 00 pasta flour

Register to view the full article

Register for Access!

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish