- 275g ’00’ grade Pasta Flour
- 2 Free Range Eggs
- 1 ‘eggs-worth’ of blended Wild Garlic
- Olive Oil
I would recommend having a go at the Fresh Pasta – The Basics before this one, but all you are doing is replacing one egg from the basic recipe with the same amount of blended (or puréed) Wild Garlic – which you need to forage for, pick, wash & blend first.
First of all you need to prepare your Wild Garlic. Pick a good two or three handfuls, only taking the leaves & not uprooting any bulbs.
Use whatever you have to blend the Wild Garlic – in truth, I put mine in the food processor first, then scoop it out, add Olive Oil and blend with a hand blender (the kind you use for blending soup – see photo above).
Now put your Pasta Flour, Eggs, Wild Garlic (an eggs’ worth) & a pinch of Salt into your (clean) food processor.
Mix for 30 seconds. Tip out your Wild Garlic Pasta dough ‘crumbs’ (see photo below), squeeze it all together with your hands and wrap the dough in cling film. Place in the fridge for 1 hour.
Set up your Pasta machine. Cut one third of your dough with a sharp knife and roll it out as shown below.
Don’t forget to wrap up your remaining two thirds of dough to prevent it drying out.
Take your piece of dough and feed it through the Pasta machine on setting 1. Repeat.
Feed it through on setting 2 then through once for each setting until you have put it through at setting 8 (one less than the maximum). If your Pasta machine goes up to a different number, roll it through at one less than the maximum.
Cut your Pasta sheet in half, then half again.
Flour well & repeat for the remaining two thirds of dough until you have 12 sheets. Don’t worry about neatly trimmed Pasta sheets for Tagliatelle.
Leave for 5-10 minutes to dry out a little, pass each sheet through the machine once more at setting 8.
Pass each sheet through the Tagliatelle cutter attachment (see Fresh Pasta – The Basics for a more detailed explanation).
Place your Tagliatelle on floured tea towels to dry out (you can stack them on top of each other).