Made with duck eggs. Hand-rolled and shaped, according to tradition, on a “pettine”, and served with a tomato sauce loaded with bits of sizzled pancetta, hunks of artichokes, and just enough red pepper to give it a satisfying zip. Inspiration from @pastagrannies . Note that the duck eggs are monsters – they weigh in about 43% heavier than a large hen’s egg (and they make lovely pasta). @whatleyfarm eggs are the duckiest!
