We collect our gourmet goose eggs, laid by our lovely free range Embden Geese, every day. Our geese lay during the spring months only, so be sure to get your eggs while they are still available!

Goose eggs have deep flavour, and contain yolks which are much bigger and better than a chicken egg. These yolks are rich, heavy, and deeply coloured.

And did you know? Top chefs prize goose eggs for making fresh pasta. They know that the great flavour from the wonderful large yolk makes the pasta extra delicious!


  1. 1.Combine the flour and salt in a large bowl.

  2. 2.In another bowl, beat the goose egg, then add the water and olive oil and mix well.

  3. 3.Add the beaten goose egg mixture to the dry ingredients.

  4. 4.Mix until you have a stiff dough.

  5. 5.Turn out onto a counter

      top dusted with flour.

      Knead for 10 minutes.

  1. 6.Cover dough and allow

      it to rest for at least

      20 minutes.

After dough has rested, roll

out thinly, or use a pasta

roller to get down to the second-thinnest setting (#6 on our roller), then cut into the shape and size desired.

                    Cook fresh pasta about 3 minutes or

                    until desired texture is reached.


                        We used a food processor and it worked

                        very well. Mix dry ingredients first, then

                        add the wet ingredients and mix until the

                        dough forms a ball. Reduce kneading time

                        to 5 minutes.

                        We used the dough to make pierogi. This recipe made about 100 pierogi. The dough was so easy to work with!

Chicken Eggs and Goose Eggs

  1. dough

  2. rolled

  3.     on

  4.     pasta

  5.      machine

  1. dough

  2. circles ready

  3. for pierogi

  4. filling

  1. fresh

  2. pasta!