Some recipes are more than food. They're flour on little hands, grandma rolling the dough, and the kitchen full of laughter. This is one of those recipes — and it's the first in my Weekend Chef's Recipe series, a new dish every Friday, always tied to our Saturday farm pickup.

There is nothing like fresh pasta made with real farm eggs — golden yolks, rich dough, and a taste no box can match. This Friday, make pasta together — grandmas, grandpas, moms, dads and the kids. These are the afternoons they'll remember.

Fresh Egg Pasta (serves 4)

- 2 cups all-purpose flour (250 g)

- 3 large Princess Flock eggs + 1 yolk

- 1 tbsp olive oil

- Pinch of salt

1. Mound the flour, make a well, crack in the eggs, oil and salt.

2. Mix, then knead 8–10 minutes until smooth.

3. Rest 30 minutes, roll thin, cut into tagliatelle.

4. Boil in salted water 2–3 minutes. Toss with butter and sage, or your favorite tomato sauce. Buon appetito!

My tip: make it with our limited-edition Giant Double Yolk Eggs — the extra yolk makes the dough extra golden. 20 eggs for $17 (was $25).

Make It Together This Weekend

Let the kids crack the eggs! Order online at princessflock.com, select Saturday Farm Pickup, and collect your eggs TOMORROW (Saturday), 9am–12pm, at Princess Flock — 2527 Princess Way, Kissimmee. Home delivery is also available in Kissimmee & Orlando ($5).

New to farm pickup? Here's my step-by-step First Pickup Guide. (NOTE: the First Pickup Guide article is NOT published yet — keep those words as plain text with NO link for now.)

Fresh Pasta FAQ

Can I use Double Yolk eggs for pasta?

Yes — and I recommend it. The extra yolk makes the dough richer and more golden. That's why this recipe calls for 3 eggs + 1 yolk: the extra yolk is the secret.

How long does fresh pasta keep?

Fresh pasta cooks in 2–3 minutes and tastes best the same day. You can let it dry for an hour and store it in the fridge for a day — but honestly, it never lasts that long at my house.

Can my kids help make it?

That's the whole point. Little hands love kneading dough and cracking eggs. Flour everywhere is part of the memory.

Ready to Cook?

Order your eggs now at princessflock.com — and come back next Friday for the next Weekend Chef's Recipe.

Thank you for following along,

Wagner Krohling,

Local farmer