Pasta from scratch

mccardey

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But with quail eggs instead of hen - because frankly the quail situation is getting out of hand down here. I thought 4 quail eggs is about the same as a hen egg. Any other advice? It's a couple of years since I've made pasta. (Oh shoot me - I've been writing a novel.)

ETA: I'll let you know how it goes. I know Tazlima has quail. Anyone else? Any other quail egg recipes?
 
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cornflake

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I've found pasta pretty forgiving -- like usually when I've done it I add oil mostly just by eye and am very wanton with flour, so I'd imagine if you have a basic ratio in your head for the eggs, you'll be fine. You've made it before so (even if it's been a while) you know what it's meant to feel like. Just bring flour in slowly.

Got nuttin on the recipes, sorry, hate eggs. :D
 

JDlugosz

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Yea, unless you're stuffing it, the egg ratio is arbitrary. Any liquid will do. The secret is to add more flour or liquid as you go to get it just right.

Start by breaking the eggs. See how much liquid you actually have, and then dispense the other ingredients to match.