It is a luxury to have space and the outdoors accessible to us on Islay. We are so fortunate. And we are fortunate to have spots of delicious wild garlic (Allium ursinum) – maybe you have some close by too or maybe your local grocer or market sells some? Spring always sees an influx of interesting ideas, new and old, for the seasonal wild garlic. An oldie but a goodie is wild garlic pasta. You don’t need a pasta maker, with plenty elbow grease you can use a rolling pin to roll it out. Make ravioli, tagliatelle or lasagne sheets – no limits – whatever you fancy.
To have a go, you will need:
20g of wild garlic – but really as much as you feel the mix can take
1 egg yolk
160g of 00 flour (you can try other strong flours if you can’t get 00)
Whizz up (or chop very finely) the wild garlic leaves. Smaller leaves are sweeter and less fibrous when it comes to cutting the pasta
Place the egg, egg yolk and garlic in a bowl and mix
Add the flour and mix until it comes together
Knead the dough for about 15 minutes to work the gluten. If it starts quite tough don’t worry kneading will make it more elastic and smooth
Wrap it up and leave to rest for at least and hour
Taking half the dough at a time, roll it out in your preferred method/shape
Hang to dry between rolling sections. Don’t let it dry too much or you won’t be able to twirl into ‘nests’ to store. If not eating straight away, air dry completely and then put in an air tight container
Cook in boiling water very quickly (max 2 mins) unless you have left it quite thick and then cook to how you like
You can change this recipe to other wild greens/ fresh herbs as you like. Enjoy!
Why not go all out and pile on some wild garlic pesto too – ooft!
More to read:
Thinking about wild ‘pasta’ see what you think of Monica’s sea spaghetti…