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.
Plates: Constance, aboro @ Bernardaud