Overflowing Eggs? Do THIS! скачать в хорошем качестве

Overflowing Eggs? Do THIS!

Spring Harvest: Preserving the Egg Glut with Garganelli 🌸🥚 Spring is here and the coop is overflowing! Let’s turn that egg surplus into something beautiful—hand-rolled Garganelli, a classic ridged pasta from Northern Italy. Whether you're using rich duck eggs or your daily chicken haul, this pasta all’uovo is a delicious way to preserve the harvest. Don’t waste those spring eggs—let’s turn them into gold! Frugal, simple, and delicious ingredients with no added preservatives. It's better—and cheaper—than store-bought pasta! In this video: *How to roll Garganelli without fancy tools *The perfect egg-to-flour ratio (duck vs. chicken) *Flash-freezing and air-drying for long-term storage The Golden Ratio: Use 1.5x the weight of your eggs in flour (e.g., 100g eggs = 150g flour). "00" flour is traditional, but all-purpose works beautifully. Duck Egg Pro-Tip: Duck yolks are higher in fat and lower in water, so the dough may feel stiff at first. Don’t add water! Wrap and rest at least 30 minutes—this relaxes the gluten and makes rolling a breeze. Preserve Your Pasta: 🥶 Freezer Method (Best Flavor): Flash freeze 1 hour on a tray, then bag. Cook from frozen (add 1–2 minutes). Keeps 3 months. 🌾 Air-Dry Method (Pantry Storage): Dry 24–48 hours until they snap cleanly. Store in airtight jars up to 6 months. No special tools? No problem! Use a gnocchi board, fork, sushi mat, clean wide-tooth comb, or even the small side of a box grater for texture that holds sauce beautifully.