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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
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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