Wild garlic puree
4 litre tub of loosely packed wild garlic leaves
Remove the stalks
Blanch in boiling salted water for 10 seconds
Remove and put straight in iced water, when cold remove and squeeze dry.
Blend until smooth puree. Place the puree in muslin cloth (or a tea towel) and squeeze as much liquid out as possible. It is now ready to use in the pasta dough
Wild Garlic pasta dough
Flour 500g
Olive oil 20g
Egg Yolk 120g
Wild Garlic Puree 160g
Put the flour and salt in a food processor and turn it on.
Mix the nettle puree, yolks and olive oil, pour into the machine whilst it’s running, through the funnel.
Once all the nettle mix has been incorporated, pour the dough (which will be crumbly) out on to a clean work surface. Gather the dough together with your hands and begin to knead the dough quickly until it comes together. Wrap the dough in tin foil and put in the fridge for a minimum of 30 minutes (it can be made the day before using).
Take the dough from the fridge and allow to come to room temp, approx. 30 mins.
Set up your pasta machine.
With a rolling pin roll out the dough so it is thin enough to go through your pasta machine.
Pass the dough through the widest setting on the machine, then fold your dough from each end into the middle to create neat rectangle. Then continue to pass you dough through the machine make the setting narrower each time, until the desired thickness is achieved.
I like to cut the pasta into 12” sheets and then pass through a tagliatelle cutter attachment. Place on a tray lined with semolina, and toss some more semolina over the top of the pasta.
Wild garlic butter (optional)
Butter 500g (soft)
Wild garlic leaves 2 large handfuls (stalks removed)
Maldon salt 1 tsp
Blend in food processor for 3 mins until vibrant green
Store in the fridge or freezer
To finish
Parmesan 200g
Butter or (Wild garlic butter) 100g
Juice ½ lemon
Black pepper & salt
Cook the tagliatelle in boiling salted water for 2 mins
Place butter in a sauté pan with a ladle of pasta water and bring to a boil.
Add the tagliatelle to the garlic emulsion and toss until the sauce is a coating consistency for around 1min, you may need to add a little more pasta water as you go. Add half the freshly grated parmesan to the pasta toss well and season with lemon juice, black pepper and salt.
Place on hot plates and generously cover with freshly grated parmesan
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