Quail Egg Pasta

1. Egg Preparation:

   • Quail eggs add richness and color
   • Beat eggs with oil and salt
   • Strain through fine mesh if needed

2. Dough Formation:

   • Make well in flour, add egg mixture
   • Mix gradually from center outward
   • Knead until smooth and elastic

3. Resting:

   • Wrap dough in plastic
   • Rest 30 minutes at room temperature
   • Allows gluten to relax

4. Rolling and Cutting:

   • Roll very thin through pasta machine
   • Cut into desired shapes
   • Dust with semolina to prevent sticking

Service: With simple quail ragù or brown butter sauce Luxury Factor: Quail eggs add premium appeal