For 4 people<\/strong><\/p>\n <\/p>\n Sauce<\/strong><\/p>\n Wash the wild garlic leaves and mix them in a blender with the olive oil.<\/p>\n 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.<\/p>\n Laminate the dough and cut into Tagliatelle. Let dry for half an hour.<\/p>\n Cook the pasta in boiling water for 5 minutes.<\/p>\n 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.<\/p>\n Enjoy !<\/p>\n<\/div>\n<\/div>\n\n
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