Recipe: Wild garlic pasta

Time Well Spent June 15, 2022

Recipe by: Game for Anything

Wild Garlic Pasta recipe | Serves 4 people

Ingredients

• 50 grams of washed Wild Garlic
• 300 grams of 00 flour, plus some extra for rolling
• 3 eggs
• Pinch of table salt

To serve

• 75grams of salted butter
• 40 grams of grated hard sheep’s cheese

Method

1. Place the washed Wild Garlic leaves in a food processor and pulse until it is all finely chopped
2. Whisk the eggs in a bowl (Tip – Buy the best quality eggs you can as this will effect the colour of your final dish)
3. In a separate bowl, place the flour (or as I do, make a pile on the worktop), make a well in the center and pour in the beaten eggs, add a pinch of salt.
4. Work the pasta dough until all the egg is absorbed then add the chopped wild garlic and mix further until the garlic is evenly distributed and it forms a ball.
5. Wrap this in cling film and place in the fridge to chill for 30 minutes
6. Flour your work surface and rolling pin, take the now chilled pasta dough and roll out until it is about 2 to 3mm thick. Then use either a pasta roller or a knife to cut it into long strips
7. Place these on a baking tray and put into the freezer until hard. They can be stored frozen for up to 3 months.
8. To serve, bring a pan of salted water to the boil (experts say it should be as salty as the sea).
9. Drop your still frozen tagliatelle into the water and cook for 5 to 6 minutes
10. While the pasta is cooking, place the salted butter into a saucepan and gently heat until it turns a light nut brown colour.
11. When the pasta is cooked, strain from the water and serve with the brown butter and grated hard sheeps cheese