This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color, it’s going to freshen up these early Spring days!
It’s that time of the year again. Yeah, it’s wild garlic time!
Despite what’s happening in the world right now, I can still go to the nearby forest and pick some wild garlic and for that, I’m so so grateful. If you’ve seen my wild garlic sandwiches or wild garlic risotto recipes, you know I’m obsessed with wild garlic. I can’t get enough.
So this year I’ve tried making wild garlic pasta. Although I love pasta that actually has herb particles inside, I wanted to make pasta that has a very uniform color, while still having that delicious wild garlic flavor.
And it turned out amazing. Mildly herbal and so incredibly tender.
Since the wild garlic flavor is very mild and delicate I suggest a very mild sauce. We made rosemary butter and added some parmesan cheese and some chopped fresh wild garlic and that’s it. It makes a perfect light Spring lunch.
What if I can’t find wild garlic?
I hope you have access to forest and wild garlic these days. If not, this recipe would also work with spinach or some other baby greens.
The most important thing is to keep the flour to water ratio and you’ll be fine 😀
Wild Garlic Pasta Dough
- 250 g all-purpose flour
- 150 g wild garlic
- pinch of salt
Cook wild garlic in boiling water for around 30 seconds until it gets soft. Drain the wild garlic, but keep some of the liquid.
Use a food processor to mix wild garlic finely. If necessary add some leftover water from cooking one tablespoon at a time.
Use a strainer to squeeze out the liquid from the wild garlic paste. You should be left with 120g of strained liquid. If you don't have enough you can add some leftover water from cooking wild garlic.
Mix flour, salt and strained green liquid and mix with a fork. When it starts coming together start kneading. At first, the dough will feel very dry, but after about 10 minutes of kneading it will become softer.
When the dough is soft wrap it in plastic wrap and leave at room temperature for 30 minutes.
After resting it is ready to shape. You can use it for any kind of pasta.
If you're making noodles…
Cut the dough in half or quarters.
Use your hands or a rolling pin to just slightly flatten the dough, then use a pasta machine on the widest setting (usually marked as '1') to roll it out.
Fold the dough into thirds lengthwise and run it through the machine two more times, doing the folding each time. Then continue rolling the pasta gradually through narrower settings, until you've come to the desired thickness. I like my pasta to be rolled to thickness number '5'.
Use the same machine to cut the pasta into noodles. Alternatively, you can lightly flour the pasta, roll it and cut into strips with a knife.
Once you have your pasta cut, lightly flour it and make noodle nests. Leave them to dry for 30 minutes or longer if you want to dry them completely.