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Betty Bossi Koch-Center
How it's done
Purée the wild garlic with the eggs, season with salt.
Tip the flour on to the work surface and create a well in the centre. Pour the egg and wild garlic mixture into the well. Starting from the inside of the well, gradually combine the flour with the mixture to form a thick paste. Mix in the remainder of the flour.
Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands. Shape into a ball, wrap in cling film and leave to rest at room temperature for approx. 1 hr.
Divide the dough in half. On a lightly floured surface, roll out thinly, then cut into broad strips approx. 5 mm wide.
Cook the tagliatelle in batches in boiling salted water until al dente, drain.
Toast the nuts in a non-stick frying pan without any oil, remove.
Heat up the butter in the same pan for approx. 4 mins, moving constantly, add the tagliatelle and nuts, mix, heat through.
|Tip:||Use basil instead of wild garlic.|
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