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Wild Garlic Tagliatelle

for 4 people

Wild garlic tagliatelle


1 bunch of wild garlic, approx. 15 leaves

400g wheat

4 beaten eggs

3 tbsp olive oil

2 to 5 tbsp water


cling film

dough hook



Wash the wild garlic and cut it into small pieces.

Place flour in a bowl, make a well in the middle and add eggs, wild garlic, olive oil and water. Knead into a smooth dough using the dough hook. Then wrap the dough in foil and let it rest in the fridge overnight or for at least 4 hours.

Divide the dough into 4 portions and roll out about 1/2 mm. Cut into strips about 1 cm wide using a pastry wheel or knife.

Cook “al dente” in 2.5 liters of salted water for 2 to 5 minutes. Add 1 tablespoon of olive oil over it.

Bon appetit!

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