Wild Garlic Pasta Dough Recipe

15 minutes


Wild garlic pasta dough

  • 20g of wild garlic
  • 1 egg
  • 1 egg yolk
  • 150g of 00 flour


Wash and dry the wild garlic, then finely chop
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