Wild garlic fresh pasta

For 4 people

• 400g (3^1/8 cups) of flour
• 125g (4 oz) of wild garlic
• 2 tbsp of 0live oil
• 2 eggs
• 1 pinch of salt

Sauce

• 100ml (1/2 cup) of olive oil
• 100g (3^1/2 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 !