Main courses

Wild garlic fresh pasta

12 April 2020

It’s wild garlic season, so if you have a chance to find some, go crazy with those beautiful green pastas and their delicate taste…

(Many thanks @ AK)


For 4 people

  • 400g (31/8 cups) of flour
  • 125g (4 oz) of wild garlic
  • 2 tbsp of 0live oil
  • 2 eggs
  • 1 pinch of salt



  • 100ml (1/2 cup) of olive oil
  • 100g (31/2 oz) of dried tomatoes
  • 250g (8 oz) of cherry tomatoes
  • 125g (4 oz) of pine nuts
  • Fleur de sel

Wash the wild garlic leaves and mix them in a blender with the olive oil.

Pour the flour in a bowl, make a well in the center, and add the beaten eggs and the salt. Mix gradually, then add the wild garlic. Knead until obtaining a smooth dough. Form a ball, wrap in cling film and set aside in the fridge for 2 hours.

Laminate the dough and cut into Tagliatelle. Let dry for half an hour.

Cook the pasta in boiling water for 5 minutes.

Drain, then add the olive oil, the chopped dried tomatoes, the cherry tomatoes cut in quarters, the pine nuts and a pinch of Fleur de sel, according to your taste.

Enjoy !

Plates: Constance, aboro @ Bernardaud

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