Orecchiette with Quail’s Egg and Mortadella

Like all of Tony’s pastas, the orecchiette are made exclusively by hand using flour and mineral water imported from Italy and hen’s eggs sourced from a Texas estate where sustainable farming practices are employed.

“The only way to get the pasta to achieve that gorgeous yellow color,” says Tony, “is to use eggs that have that richness in both color and flavor. That’s the key to giving them that classic hue that you rarely see outside of Italy.”