This utterly delicious garlic mustard pasta is one of the most requested of Sami's wild herb recipes.
Pasta
2 eggs
3 egg yolks
275 g organic spelt flour (containing only the central core of the grain), plus a further 100 g for kneading
a pinch of sea salt (a small amount of salt prevents the dough from tearing)
Place all of the ingredients in a blender and blend them properly. Knead the dough for 15 minutes on a lightly floured surface and wrap it in cling film. Allow to settle in the fridge for a couple of hours before rolling it (using a pasta machine). Roll the dough as thick and wide as you want it. I prefer the thickness setting “6” and, when served with the garlic mustard sauce, the broad-shaped Pappardelle ribbon.
GARLIC MUSTARD SAUCE
3 handfuls of garlic mustard (save some flowers for garnishing, if you can find them)
zest of half a lemon, washed and grated
1 1/2 dl olive oil
100 g Parmesan cheese, grated
100 g pine nuts (or other nuts)
freshly ground sea salt and pepper
Roast the pine nuts in the oven at 180°C for 10 minutes. Let cool. Blanch the garlic mustard in plenty of boiling water for 15 seconds, pour out the water and let cool. Reserve one-third of the garlic mustard to be used later and place the other two-thirds and the rest of the ingredients in a blender. Blend at full speed for 1 minute. Cook the pasta and mix with the reserved garlic mustard and the sauce together just before serving. Sprinkle with extra Parmesan cheese and pine nuts.