EQUIPMENT
- pasta maker (optional)
- Rolling Pin
INGREDIENTS
- 0,33 lbs wild garlic leaves (or other greens) (150 g)
- 0,55 lbs flour (250 g or 1 cup)
- ½ tbsp olive oil
- 1 pinch salt
- 1 pinch dried thyme (optional)
INSTRUCTIONS
- Prepare a large pot with salty water and bring it to boil. Wash the leaves and chop them into smaller pieces.
- Blanche the greens for about two minutes. Drain, allow them to cool and cut them again into smaller chunks.
- Blend together with two eggs, half tbsp of olive oil, a pinch of salt and a pinch of thyme (optional) until getting a smooth puree.
- Add the flour and mix it evenly together with the puree until you get a nice dough.
- Transfer the dough to a clean, flour-sprinkled counter and knead for at least 7-8 minutes.
- Cover the dough ball with plastic foil and allow it to chill in the refrigerator for 20 minutes.
- Split the dough ball into four even pieces before rolling it out. Roll out to fit the first setting on the pasta maker machine. If you are making the pasta the old traditional way, roll it out thinner to the desired thickness of noodles.
- Flour the sheets on both sides and roll them on the first setting of the pasta maker. Continue rolling on the next setting until you get a desirable thickness. Each time, flour both sides of the sheets. Lastly, roll the sheets through the desired noodle setting.
- If you're not using the pasta maker machine, flour the sheets and roll them into a wide roll. Cut the noodles using a sharp knife or pizza cutter.
- Lay your pasta on a flour-sprinkled kitchen towel or parchment paper, forming small nests and let it rest for a few minutes. Bring a large pot with slightly salty water to a boil.
- Cook your fresh green pasta for about 3-4 minutes, combine with your favorite sauce and enjoy :)
Video
NOTES
Use quality ingredients. Organic free-range chicken eggs and freshly picked greens definitely make a huge difference.
Keep the eggs at room temperature. This helps the dough mix more evenly.
Knead the dough until it's smooth and elastic for easy handling.
Remember to let the dough rest wrapped in plastic wrap for at least 20 minutes in the refrigerator. This allows the gluten to relax and makes it easier to roll out.
When making pasta, generously sprinkle flour on both sides of the pasta sheets and keep your work surface, tools, and hands floured. Sprinkle flour over the cut pasta to prevent sticking.
Roll out the dough evenly to guarantee uniform cooking. Aim for an even thickness throughout.
Remember, fresh pasta cooks quickly, usually in 2 to 4 minutes. Taste it to ensure it's cooked al dente. If serving with a ragu or sauce, cook it when the sauce is ready.
Nutrition
Serving: 102g | Calories: 251kcal | Carbohydrates: 49g | Protein: 7.53g | Fat: 2.46g | Saturated Fat: 0.35g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.2g | Trans Fat: 0.001g | Sodium: 15mg | Potassium: 129mg | Fiber: 2.5g | Sugar: 0.33g | Vitamin A: 470IU | Vitamin C: 10.9mg | Calcium: 47mg | Iron: 3.96mg