Why of course, make the absolute best-ever pasta dough! Duck eggs are only available at the Cooperstown Farmers' Market for a short tome, and Sonja from Nectar Orchrds sells them by the half dozen. I love to make pasta. It is easy, it is fun, and it is really difficult to do wrong!
Basic pasta dough: Eggs, flour, olive oil, salt, and pepper. It is also really easy to remember the process: two eggs, two cups of flour, one tablespoon olive oil, pinch of salt, and a pinch of pepper. I do not have a pasta board, so I use a large serving platter that has short sides. Put the flour on the plate use a fork to mix the salt and pepper throughout and make a well. Beat the eggs with the olive oil and put in the center of the well. When I use duck eggs, I always beat them first because the yolk is a bit tough to break up easily. Using a fork, pull the flour from underneath the walls of the well until a dough come together. Once there, turn onto a floured board, kneading in flour until the dough is pliable and no longer sticky. Wrap up in plastic and let rest in the refrigerator for about half hour, forty-five minutes. Handle the dough as little as possible, you do not want to develop the gluten proteins too much, the dough will become tough. I always use 00 flour, not all-purpose, when I make pasta. The end product is silky and tender.
I have a small pasta roller that I purchased years ago, great investment. I can roll and cut. Before I purchased the roller, I hand rolled with a French rolling pin and cut strips, measured with a ruler and then used the ruler as the straight-edge and cut with a pizza cutter. This is on quarter of the round of dough the recipe produces.
Before I cut the pasta dough, I always have the boiling water heavily salted and ready to go. Once it comes to a serious boil, I add the salt, and then reduce the heat so that the pasta is not beat up! Fresh pasta only takes minutes to cook, depending on the thickness. I rolled mine to a 7 on the dial and then cut. It only needed about two minutes and then I pulled it and put it in the sauce.
The sauce was easy. I love garlic and olive oil on fresh pasta. So here is my riff using fresh ingredients from the market. Here is what I used:
One half pound package of pancetta and a dried pepper from Gaia's Breath Farm, a bunch of ramps from Painted Goat and olive oil, salt, pepper, fresh lemon juice, and zest from my pantry. I put a half inch dice on the pancetta, rendered it in the olive oil until the pieces were crisp, removed the meat and added the I chopped the bulbs and stems of the ramps and the pepper (cut in half) and added some smoked Himilayian sea salt and a few turns of freshly ground pepper. I sautéd until ramps were tender, added the chopped leaves and wilted them in the oil. I finished with the lemon juice and pulled the pasta from the water, added it to the pancetta/ramp mixture and combined gently. I finished with Pecorino Romano cheese and the crispy pancetta. Sprinkled with zest and served.