Wild garlic pasta dough


Make the most of one of spring's most exciting foodie bounties with this simple and delicious wild garlic pasta dough recipe. The pungent leaves provide plenty of colour and flavour to the dough, which can be rolled and cut into any shape you desire.

First published in 2019
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This fresh pasta dough is a lovely way to make the most of the fleeting wild garlic season. Not only do the leaves give you a vibrant green dough, but fragrant notes of garlic come through too, giving you an extra flavourful pasta. The dough contains no salt, so be sure to heavily salt your cooking water for nicely seasoned pasta.

Because you have that extra garlicky flavour coming from the pasta itself, you can keep the sauces pretty basic to allow the wild garlic to shine – pasta with a simple cream sauce, or tossed in olive oil with plenty of grated Parmesan, is a glorious thing! Another simple but rather more luxurious dressing idea is Helen Graves’s brown shrimp sauce, which combines salty, umami and rich brown shrimp with a kick of chilli and a zing of lemon – all wonderful pairings for wild garlic.

If you want a double whack of garlic, trying tossing it in wild garlic pesto, and if it’s later in the season, be sure to garnish with the pretty white wild garlic flowers – these also have a wonderful hit of floral garlic to them. Once you’ve mastered the pasta, you could try experimenting with other doughs – Francesco Bracali makes a vibrant nettle gnocchi recipe which could be easily converted into a wild garlic gnocchi by switching the greens.




Wild garlic pasta dough


  • Food processor


Wash and dry the wild garlic, then finely chop
Wild-Garlic_steps_02-chiffonade_960x540_2250.png (2)
Place the egg, egg yolk and wild garlic in a food processor and blend to combine (you can also do this by hand in a bowl)
Add the flour and blend or mix just until the dough comes together into rough breadcrumbs
Tip out onto a floured surface and knead the dough for 10–12 minutes to work the gluten for a nice strong, elastic dough. This is an important step, as it will give a nice bite to your pasta. Don't worry if the dough is very stiff and tough to work with at first; it should soften and become more malleable with kneading
When it’s ready, the dough should be smooth and a nice pale green colour with flecks of the wild garlic running through it. Wrap in cling film and leave to rest for 1 hour
Once rested, unwrap the dough and roll it out. At this stage you can either roll it thin and cut it into strips, or pass it through a pasta machine
Plunge the pasta into heavily salted boiling water and cook for 2 minutes, before draining and serving
First published in 2019

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