Kickin' it with Karen : Beyond Sauerkraut

Kickin' it with Karen: Beyond Sauerkraut A pastry chef’s secret ingredient is the duck egg! Duck eggs are higher in fat content and protein than chicken eggs. This makes for a creamier texture when baking pastries, making custards and ice cream. Why wouldn’t this also be true for pasta. I find that duck eggs make my pasta more silky and gives it a better al dente bite. In this recipe, I use duck eggs not only for the results, but because I am allergic to chicken eggs. I also use gluten free flour, not because I am allergic to all gluten, but I am allergic to wheat. I finally found a GF flour that really does mimic wheat.  is an excellent replacement and I have found no other GF flour that offers the stretch or the flavor this similar to wheat flour.  I use this pasta in place of spaghetti and as a compliment to dishes like “Chicken Thighs with Creamy Garlic Sauce” , and “ Shrimp and Mushrooms in a Garlic Bisque Sauce ”. Really, it’s good for any pasta dish yo...