Wild garlic Fettuccine
Creamy wild garlic pasta with fresh ramp pasta dough and easy Alfredo sauce.
Ingredients
Wild garlic Fettuccine
- 50 g wild garlic leaves / ramps
- 2 whole eggs
- 300 g pasta flour
- Semolina for dusting
Fettuccine sauce
- 3 tbsp butter
- 1 tbsp flour
- 50 ml milk
- 50 g grated parmigiano
- 300 ml starchy pasta water
Instructions
Wild garlic pasta dough and fettuccine
- Blanch your wild garlic for 30 seconds and plunge in to icy water;Drain and get as dry as possible
- Using a blender, blend together with the two eggs until a beautiful green liquid forms
- Mix with the flour, incorporating it slowly;Knead for 5-7 minutes
- Tightly wrap in plastic wrap and rest in the fridge for 30 minutes
- Roll out until reached your desired thickness
- Dust with semolina and pasta flour and roll into a log
- Cut the log into slices and dust with more semolina before unrolling the slices
Fettuccine Alfredo
- Boil your pasta in a large pot of salted water for 5 minutes
- Heat a skillet on medium high and add the butter
- Once the butter is melted, add the flour and quickly whisk, add the milk and keep whisking;Add the water slowly while whisking
- Continue to whisk until the sauce thickens, this whole process takes about 1-1,5 minute
- Remove from heat, add the pasta, cheese and toss in the sauce