Wild Garlic Tagliatelle, Butter and Parmesan
This homemade tagliatelle pasta is made with wild garlic, or chives, to make a colourful Spring dish using simple ingredients. Enjoy with lots of parmesan and cracked black pepper.
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Introduction
I first discovered and cooked with wild garlic in the lockdown of spring 2020. I had returned to my family home in Ripon, north Yorkshire, and discovered a bumper crop by the river where we walked the dogs. My daily walks became foraging trips and I experimented with different ways of using this seasonal, fragrant green. There’s nothing quite like a plate of fresh pasta; it’s the most luxurious meal and if you have made it yourself you will have earned every mouthful. This is a labour intensive meal, but one that I relish the chance to make. If you can’t find wild garlic, or if it’s simply out of season, this works very well with chives, which you can find all year round. I find this is a beautiful recipe to make around Easter, as the weather gets warmer and everyone’s mood brightens.
Ingredients
| 80g | wild garlic (or chives) |
| 600g | ‘00’ pasta flour |
| 3 | whole eggs + 3 egg yolks (to keep the pasta dough plant-based, substitute 200ml olive oil) |
| fine semolina, for tossing | |
| To serve | |
|---|---|
| 180g | butter |
| 100g | grated Parmesan |
| sea salt and ground black pepper |
Method
First blanch the wild garlic or chives in boiling water, refresh under cold water, then blend until smooth. Both wild garlic and chives are quite stringy, so don’t worry if your purée doesn’t come out completely smooth, it gives the finished pasta dough a beautiful pattern.
Tip the pasta flour into a pile on a clean work surface. Make a well in the centre and add the wild garlic mixture, then crack in the eggs + egg yolks (or the olive oil, if using).
With a fork, start to whisk the wet ingredients into the flour, moving to a dough scraper and then your hands when the dough starts to come together.
Knead the dough for 10 minutes until silky smooth. This will feel like a long time kneading but it’s completely necessary – persevere and you shall reap the rewards. Cover with cling film and leave to rest for an hour.
Cut the dough into quarters and work with one quarter at a time, leaving the other parts covered so they don’t dry out.
Using either a rolling pin or a pasta machine, roll the dough out as thin as possible, to the lowest setting on your machine or to 1mm thick.
Then either with a sharp knife or an attachment on the machine, cut the dough into tagliatelle.
Once you have a fistful of tagliatelle, toss it in fine semolina and put to one side. Repeat with the rest of the dough
Cook the tagliatelle in salted water for 1–2 minutes, in batches. Transfer to a large platter, scatter over the butter and Parmesan and toss until all the butter and cheese is melted and incorporated.
Serve with more Parmesan, salt and pepper.
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