Duck-Egg Pasta

Gabriel Gabreski is the Executive Chef at Blue on Blue restaurant at the Avalon Hotel in Beverly Hills. His signature dishes make the most of market-fresh and seasonal ingredients, including an exceptional pasta whose richness comes from duck eggs. Gabriel serves the duck-egg pasta at his Chef's Table sitting, a seven-course meal where guests can join him at the Farmers' Market to create a customized menu. He shares the secret to this sumptuous pasta and how to find the ingredients.

Blue on Blue

9400 W. Olympic Blvd.

Beverly Hills

310-277-5221

Duck Egg Tagliatelle, guanciale, favas, pecorino, summer truffles

Divide the dough in four. Flatten 1/4 of the dough and insert it into a pasta machine. Start with the largest opening and roll out the pasta. Repeat this procedure twice, lowering the setting to create a smaller opening for the pasta. Follow this technique until you achieve a thin sheet of pasta. Slice into thin ribbons and let dry on a cotton towel. Cook in a large pot of boiling water and salt according (think ocean salt water), the salt adds to the flavor of the dish.

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