WILD GARLIC PASTA
40 g wild garlic
1 ¼ cups flour [00 flour]
⅓ cup semolina
2 eggs
3 tablespoons olive oil
1 teaspoon salt
_ wash wild garlic, pad dry and remove hard stems
_ finely chop and blend in a kitchen machine until you get a fine puree
[adding the oil here helps]
_ form a little flour-semolina volcano on a clean work surface
_ briefly whisk eggs in a bowl with a fork
_ place wet ingredients into the volcano center and slowly start to incorporate the flour with a fork
_ once dough comes together start kneading it with your hands
_ knead until surface is smooth and silky
_ form into a ball, wrap tightly with cling foil and leave to rest [at room temperature] for 30 minutes
_ set up pasta maker
_ divide dough into 4 pieces
_ roll one piece out as thin as you can with a rolling pin
[try to not make it wider than the pasta machine]
_ lightly flour dough and roll through the pasta maker
_ keep reducing thickness until you reach the desired thickness
[as thin as possible for tortellini - not quite as thin for spaghetti]
_ place dough onto a lightly floured kitchen cloth and proceed the same way with the other 3 pieces
_ once all pieces are flattened start to process the dough
_ cut into desired shapes or form tortellini
_ cook immediately in salt water or dust with more flour and leave to dry at room temperature to preserve for later
[alternatively you can also freeze them]
BÄRLAUCH-NUDELTEIG
40 g Bärlauch
220 g Mehl [00 Mehl]
65 g Grieß
2 Eier
3 Esslöffel Olivenöl
1 Teelöffel Salz
