Spring is in the air and wild garlic is covering the forest hillsides where I live along the Sihl river. Emily picked a large bunch while out on a walk and I’ve turned it into a bright green alternative to the classic egg pasta.
Serves 4
INGREDIENTS
- type “00″ flour (or all purpose): 275 g/9.7 oz + extra if needed
- eggs: 1 large
- egg yolks: 3 large
- wild garlic: about 90 g/3.2 oz
- water: as needed
- semolina flour or very fine cornmeal for dusting the final pasta pieces
STEPS
- Add the eggs and wild garlic to a food processor. Process until well combined. Add the wild garlic and puree until all ingredients combined.
- Add the main flour portion to the processor and pulse just until all ingredients are combined.
- Dust a surface with extra flour and add the pasta dough. Add extra flour if the dough sticks to your hands–the mixture should be sticky but stay together as a ball.
- Knead the dough for 5-10 minutes. Adding additional flour if needed. Cover in plastic wrap and chill in the fridge for 30-60 minutes
- Working with about 1/4 of the mixture at a time, flatten the dough, cover with a dusting of flour and process through a pasta maker’s roller a few times in the largest setting, folding in half before each pass. Then make 1 pass in each of the narrower settings (without folding again) until the dough is about 1mm thick, normally the next to last or 3rd to last setting. Finally pass the dough through the cutter section of the pasta maker. Toss the separated noodles with a bit of flour and set aside. Repeat this step with the remaining dough portions.
- Heat a pot of water, adding about a tablespoon of salt per liter/quart of water. When reaching a boil, turn the heat down a bit and cook the noodles in batches, about 2 minutes each, draining after.
- Finish the noodles with either oil, butter and/or Parmesan and lemon juice