IMG_3557.JPG

Wild garlic tagliatelle

Wild garlic tagliatelle

Ready for kneading

Ready for kneading

Dough is ready

Dough is ready

Pronto

Pronto

Wild garlic's slender green leaves are one of the kitchen's first signs of spring. After a winter's worth of root vegetables, its delicate fragrance fills woodlands and hillsides and promises new life at the end of the long winter. Easily foraged during March and April, its a cooks dream. Plentiful, vibrant and of the moment, both of nature and of our food culture.

So with a large bag of the stuff kindly picked by our friend Lewis, still wet with morning dew, birds chirping away in the spring sunshine outside, we are making wild garlic tagliatelle.

For 4 people you will need:

  • A large bunch of wild garlic as in the photo
  • 4 organic free range eggs
  • 150g semola flour
  • 250g grano duro flour
  • Extra virgin olive oil
  • Salt
  1. First make the puree. Wash the wild garlic, then blanche in boiling water for 30 seconds, refresh in cold water and pat dry. Whizz in a food processor with a couple of good glugs of the oil and a little salt. For this recipe you'll want 40g of puree. The rest you can freeze.
  2. Combine the flour, a little salt, make a well for the puree and crack the eggs.
  3. Make a dough either by hand or in a food processor.
  4. Once the dough has come together, wrap in clingfilm and leave to rest for half an hour.
  5. Roll out the sheets with a pasta machine, not the thinnest setting.
  6. Now run through a tagliatelle cutter attachment, or cut into strips with a knife.
  7. Lay out the pasta so that each ribbon is seperate and allow to dry for an hour or two.
  8. Form into nests of around 125g. You should be able to make 6.
  9. Keep in the fridge for upto 3 days.
  10. Boil in plenty of salted water for 5-7 minutes.