Wild Garlic Pasta Dough

Agnolotti wild garlic pasta

 

 

 

 

 

Ingredients:

500g 00 pasta flour & a little for dusting

5 free range eggs or 250g egg yolks, lightly whisked

50g pureed wild garlic

Method:

Place the flour on a clean board or in a bowl, make a well in the centre and pour in the eggs and wild garlic puree. Using your fingertips, start mixing the eggs and flour together, incorporating a little at a time until everything is combined. Keep kneading the dough until you have a nice smooth ball then wrap in cling film and refrigerate for at least half an hour.

Rolling pasta using a machine:

First make sure your pasta machine is clamped down firmly and you have enough space to work. Dust the bench with 00 flour, take the lump of pasta dough and press out flat so that it will fit the machine. Starting at the widest setting roll the dough through, while lightly dusting with the 00 flour. Click the machine down a setting and repeat. Fold the pasta in half, set the machine back to the widest setting and roll through again. Repeat this process five or six times which will create smooth, silky pasta.

To roll the dough out to the size you need, keep dusting with flour and take the machine down a setting with every roll until you reach the desired thickness. The pasta will dry out very quickly so you need to shape the pasta immediately (you can keep a damp clean tea towel over the pasta to help stop it drying out).



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