Wild garlic pasta dough
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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.
Ingredients
Wild garlic pasta dough
- 20g of wild garlic
- 1 egg
- 1 egg yolk
- 150g of Doves Farm Organic Pasta Flour
Equipment
- Food processor
Method
1
Wash and dry the wild garlic, then finely chop
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)
3
Add the flour and blend or mix just until the dough comes together into rough breadcrumbs
4
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
5
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
6
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
7
Plunge the pasta into heavily salted boiling water and cook for 2 minutes, before draining and serving
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Wild garlic pasta dough
