{"id":6011,"date":"2020-04-12T18:02:31","date_gmt":"2020-04-12T16:02:31","guid":{"rendered":"https:\/\/les-petits-bonheurs.com\/?p=6011"},"modified":"2025-05-11T17:44:18","modified_gmt":"2025-05-11T15:44:18","slug":"wild-garlic-fresh-pasta","status":"publish","type":"post","link":"https:\/\/les-petits-bonheurs.com\/en\/2020\/04\/12\/wild-garlic-fresh-pasta\/","title":{"rendered":"Wild garlic fresh pasta"},"content":{"rendered":"<p>It\u2019s wild garlic season, so if you have a chance to find some, go crazy with those beautiful green pastas and their delicate taste\u2026<\/p>\n<p>(Many thanks @ AK)<!--more--><\/p>\n<p>&nbsp;<\/p>\n<div class=\"csRow\">\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 37%;\" data-csstartpoint=\"0\" data-csendpoint=\"355\" data-cswidth=\"37.0%\" data-csid=\"6ca565e3-c7a2-eacf-a6da-847f2c5949cd\">\n<p><strong>For 4 people<\/strong><\/p>\n<ul>\n<li>400g <em>(3<sup>1\/8<\/sup> cups)<\/em> of flour<\/li>\n<li>125g <em>(4 oz)<\/em> of wild garlic<\/li>\n<li>2 tbsp of 0live oil<\/li>\n<li>2 eggs<\/li>\n<li>1 pinch of salt<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Sauce<\/strong><\/p>\n<ul>\n<li>100ml <em>(1\/2 cup)<\/em> of olive oil<\/li>\n<li>100g <em>(3<sup>1\/2<\/sup> oz)<\/em> of dried tomatoes<\/li>\n<li>250g <em>(8 oz)<\/em> of cherry tomatoes<\/li>\n<li>125g <em>(4 oz)<\/em> of pine nuts<\/li>\n<li>Fleur de sel<\/li>\n<\/ul>\n<\/div>\n<div class=\"csColumnGap\" style=\"margin: 0px; padding: 0px; float: left; width: 1.04%;\"><img decoding=\"async\" style=\"border: none;\" src=\"https:\/\/les-petits-bonheurs.com\/wp-content\/plugins\/advanced-wp-columns\/assets\/js\/plugins\/views\/img\/1x1-pixel.png\" \/><\/div>\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 62%;\" data-csstartpoint=\"365\" data-csendpoint=\"960\" data-cswidth=\"62.0%\" data-csid=\"dd5437b1-e4e6-03a4-9fb7-f41f2703cbe8\">\n<p>Wash the wild garlic leaves and mix them in a blender with the olive oil.<\/p>\n<p>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<p>Laminate the dough and cut into Tagliatelle. Let dry for half an hour.<\/p>\n<p>Cook the pasta in boiling water for 5 minutes.<\/p>\n<p>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<p>Enjoy !<\/p>\n<\/div>\n<\/div>\n<p style=\"text-align: right;\">Plates: Constance, aboro @ <a href=\"https:\/\/www.bernardaud.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Bernardaud<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s wild garlic season, so if you have a chance to find some, go crazy with those beautiful green pastas and their delicate taste\u2026 (Many thanks @ AK)<\/p>\n","protected":false},"author":3,"featured_media":5993,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[20],"tags":[34,35],"class_list":["post-6011","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-main-courses","tag-lactose-free","tag-vegetarian","post_format-post-format-gallery"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/6011","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/comments?post=6011"}],"version-history":[{"count":1,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/6011\/revisions"}],"predecessor-version":[{"id":6012,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/6011\/revisions\/6012"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media\/5993"}],"wp:attachment":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media?parent=6011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/categories?post=6011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/tags?post=6011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}