Wild Garlic Pasta

from Dan at The Cotley

Bored of just wilting your wild garlic or making a pesto, why not try making your own pasta…it’s so simple!

Ingredients:

• 20g fresh wild garlic

• 1 whole egg

• 1 egg yolk

• 150g 00 flour

• Wild Garlic

Wild Garlic:

Wash thoroughly and dry well, blanch in boiling salted water for 10–15 seconds until just wilted. Refresh immediately in ice water. Squeeze very dry, then blend to a smooth purée with the whole egg and yolk.

Pasta:

1. Place flour on a work surface or in a bowl. Make a well and add the green egg mixture. Using a fork, gradually incorporate the flour. When rough and starting to combine, bring together and knead for 8–10 minutes until smooth, elastic and bright green. Wrap tightly in cling and rest in the fridge for 30 minutes

2. After 30 minutes cut the dough into 2 pieces. Keep unused dough wrapped. Set the machine to the widest setting and pass the dough through, fold in thirds, rotate 90°, repeat 4–5 times until silky and smooth.

3. Roll down one setting at a time until you achieve your desired thickness, lightly dust with flour as needed.

4. Cut into tagliatelle, pappardelle or sheets for ravioli. Dust lightly with fine semolina and portion.

5. To cook the pasta boil in well-salted water for 90 seconds to 2 minutes.

6. Add the cooked pasta to your favourite sauce