I absolutely love making my own pasta, rolling it out, cutting it to shape, it’s all rather therapeutic for me. In Spring, I make wild garlic pasta, which is vibrant green with a lovely undertone of garlic flavour to complement any pasta dish.
As it’s fresh pasta, it literally takes a few minutes to cook in boiling water. It obviously goes perfectly with my wild garlic pesto.
You can also dry this pasta to savour the flavour of the spring wild garlic – cook for an extra couple of minutes if using dried pasta.
Ingredients
- 100g wild garlic
- 2 eggs
- 300g “00” flour
- 15ml extra virgin olive oil
- Semolina for dusting
Method
- In a food processor, blend the wild garlic and eggs to a paste before adding the flour and olive oil.
- Mix till a dough ball forms and then tip out onto the work surface and knead for a few minutes till smooth, using a little extra flour if needed – the dough should come together easily without sticking to your hands or the work surface.
- Cover and rest in the fridge for at least 30 minutes.
- Roll out using a pasta machine to your desired thickness, dusting with semolina to stop the sheets from sticking, and cut into your favourite shape.
