for 4 people
Ingredients:
1 bunch of wild garlic, approx. 15 leaves
400g wheat
4 beaten eggs
3 tbsp olive oil
2 to 5 tbsp water
Salt
cling film
dough hook
Bowl
Preparation:
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!