Bärlauch Pasta

This is a long time coming…we have picked the Bärlauch several times, and made pasta from it a few times too. But I have yet to get around to posting about it. Silly, really – it’s not like much else is happening!!!

Other than gardening, that is. So much gardening. It’s been very dry, yet the weeds keep coming. Last night, we finally had some rain, and will have more this whole week. Already, the plants are soaking it up and growing like crazy. When I can finally get out to the garden again, I fear that I will be knee deep in weeds!

But back to the pasta – it’s a very simple, easy to remember recipe: Simply 1 egg for every 1 cup flour, with just enough water to bring it all together (yes, I reverted to using measuring cups, but I also weighed everything as well). When we rolled it with our pasta press, and made fettuccini, we wanted it a bit smoother. So we used 100% All-purpose flour. But I wanted to also play around with the shapes that I have for my Kitchen-Aid stand mixer attachment. What I found to be ideal, is:


Bärlauch Pasta

  • Servings: 3-4
  • Difficulty: easy
  • Print

This recipe id designed for using in an extruder to make various shapes (spaghetti, macaroni, etc.). For making sheet-based pasta (linguini, ravioli, etc), make the dough *slightly* more moist.


Credit: ETKT

Ingredients

  • 3 eggs
  • 380 g all-purpose flour (2 cups)
  • 190 g semolina flour (1 cup)
  • 60 g fresh wild garlic leaves
  • up to 100 ml water

Directions

  1. Blitz the garlic leaves in a food processor until very fine, adding a splash of water if needed.
  2. In a medium bowl, combine eggs, flour and garlic until a very stiff dough forms. It should be dry feeling, not sticky, yet hold together. If needed, a splash more water can be used.
  3. Pour dough onto a sheet of clingfilm, and wrap tightly for at least 20 minutes. Use in a pasta press or roll into sheets for cutting into your favorite shape!
  4. Fresh pasta will cook very quickly – taste as you go, so you don’t overcook it!

We made a few forms of pasta, with Beryl helping choose the shapes and feed the pasta into the press. And even though it was green, she approved of the pasta! Although it helped, there was a bit of bacon fat on it.

We ate the pasta 2 nights in a row – the first with the above-mentioned bacon – just brown the pancetta with a bit of extra olive oil, and toss with the cooked pasta. Along side, I grilled chicken legs marinated in oregano, cumin, red wine vinegar, salt, pepper and chili flakes. The next night the pasta was tossed with leftover chicken.

2 thoughts on “Bärlauch Pasta

  1. Wow this looks amazing! I had to do some googling to see if this was something we had here in Connecticut. Apparently in the US they’re called ramps which I’ve heard of but don’t think I’ve ever seen. I recently caved and bought a pasta roller to make homemade pasta.

    Like

    1. Yes, in the US is is either called ramps or wild garlic. They tend to grow in damp, forested areas in the spring. The easiest way to figure out where they are is when they are flowering – they can be quite smelly then! But at that point, the leaves aren’t as tasty, so then you need to remember where they are for next year!

      Liked by 1 person

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