Wild garlic tagliatelle

Wild garlic tagliatelle

Total: 2 hr 30 Min. | Active: 1 hr 30 Min.
Nutritional value / people: 491 kcal
, Fat: 23 g
, Carbohydrate: 54 g
, Protein: 15 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Wild garlic

20g wild garlic, roughly chopped
3 fresh eggs
¼tsp salt


300g white flour


a little white flour
salted water, boiling


4tbsp walnut kernels, coarsely chopped
50g butter
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How it's done

Wild garlic

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.

Good to know
Tip: Use basil instead of wild garlic.


Roasting nuts

Roasting nuts

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