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Goose egg pasta

Goose egg pasta

 Goose eggs are available around May time

Goose eggs are available around May time

 Big yolk

Big yolk

 Incredibly rich pasta

Incredibly rich pasta

As difficult to get hold of as the proverbial wild goose, the eggs are laid for just a few weeks in May. The eggs are big, sometimes up to four times larger than a chicken's egg. The taste and texture are mouth-wateringly intense due to the gooses' foraged diet, and the yolk is huge, which makes the dough rich and tough to work with but the finished pasta utterly gorgeous.

For 4 people you will need:

  • 1 or 2 goose eggs depending on size
  • 150g semola flour
  • 250g grano duro flour
  • Salt
  1. The general rule of thumb with pasta is 1 egg per 100g of flour. A medium chickens egg is around 50g once cracked so use this as a guide and weigh out around 200g of goose egg (1-2 eggs) as you have 400g flour.
  2. Combine the flour, a little salt, make a well and crack the eggs. Watch out - the shells are tough.
  3. Make a dough with your hands or in a food processor using a dough hook.
  4. Once the dough has come together, wrap in clingfilm and leave to rest for half an hour.
  5. Roll out the sheets with a pasta machine, not the thinnest setting.
  6. Run through a pasta cutter attachment, or cut into strips with a knife.
  7. Lay out the pasta so that each ribbon is seperate and allow to dry for an hour or two.
  8. Form into nests of around 125g. You should be able to make 8.
  9. Keep in the fridge for upto 3 days.
  10. Boil in plenty of salted water for 6-8 minutes.