Not egg pasta, but pasta eggs! I love the excuse that Cooking With Amy's IMBB #22 Use Your Noodle gives me to experiment.
Some recipes you do to tune certain skills or to satisfy a particular audience. This is a recipe that I did for myself for the sheer joy of doing the recipe. It's relatively easy, but the egg draining is a little labor-intensive and fiddly for the klutzes in the audience (raises hand, knocks over goldfish bowl, slips on water running to get rag, clonks head on priceless Ming vase, etc...)
I've always liked the plastic nature of pasta. I mean plastic in the sense that it will conform to almost any shape given a bit of coaxing and some egg and cheese to bind it. I take advantage of that quality here as I have in the past to make spinach and mushroom spaghetti cups.
As I make it, the pasta eggs themselves are rather blandly colored. Use beet or spinach pasta (or squid ink!), and use easter egg coloring kits on the shells themselves if you wish to introduce a bit of design to the proceedings.
This is a very "as you see fit" recipe so I will give only a general ingredients list:
thin pasta: angel hair, udon, etc...
baby spinach, washed
Parmesan cheese, grated
red pasta sauce of your choice
Poke a hole in the skinny top of the egg with a small sharp knife. Carefully use the small knife to crunch up bits of the top shell, being careful not to start any long cracks down the egg's body.
When the hole is large enough, work on it very carefully with your fingers, which are much more precise instruments than just about any other device.
When you have a suitable hole (about 1/5 of the egg top taken off, pour out the egg contents. The white will come first.
You may have to work the hole open a bit more to remove the yolk.
Rinse out the egg very well, with very hot water. You may notice there is a thin membrane left inside the egg. If you're ambitious, you may use a finger to rub the membrane out of the egg, bit by bit, but it won't hurt anything if you leave it in if you're using the shells immediately.
Dry the eggs for an hour hole down, then for another hour with the hole up until the inside is nice and dry.
Boil some pasta. You won't need much, less than 1/2 oz of dried pasta/per egg. While it cooks, wilt about 1/4 cup of spinach per eggshell with a minced clove of garlic, to taste. Use pasta water if necessary to wilt the spinach.
Drain the pasta, add it to the skillet with the spinach, and add a beaten egg for every two shells to the pasta mix. Grate in some parmesan cheese to taste, and to act as a binder. I'd use about 1/2 teaspoon of cheese per eggshell.
Preheat the oven to 350 F. Get a small loaf pan and fill it halfway up with water. Take each eggshell, and VERY carefully fill it with pasta/spinach mix, using a fractional teaspoon to push the mix into the egg. Once you've throughly filled the egg, place it hole up in the loaf pan. Repeat until you've filled all your eggshells.
Bake in the oven at 350 F for 6-8 minutes.
Heat some red pasta sauce of your choice, and put about three tablespoons into the bottom of a small ramekin. Place a large spoon on top of that, balancing across the top.
VERY carefully, tap the shell of a cooked pasta egg and peel the eggshell away, leaving an egg-shaped pasta nugget.
Serve as a tapas dish, or as a portion of a more elaborate dinner.