This utterly delicious garlic mustard pasta is one of the most requested of Sami's wild herb recipes. The combination of freshly made pappardelle and the vibrant garlic mustard sauce makes for an unforgettable dish.
| Pasta | |
|---|---|
| 2 | Eggs |
| 3 | Egg yolks |
| 275 g | Organic spelt flour (containing only the central core of the grain), plus 100 g for kneading |
| A pinch of | Sea salt (to prevent 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 to your preferred thickness. For garlic mustard sauce, the broad-shaped pappardelle ribbon with a thickness setting of "6" is recommended.
| Garlic Mustard Sauce | |
|---|---|
| 3 handfuls | Garlic mustard (save some flowers for garnishing, if available) |
| Zest of 1/2 | 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 black pepper |
Roast the pine nuts in the oven at 180°C for 10 minutes and let cool. Blanch the garlic mustard in plenty of boiling water for 15 seconds, drain, and let cool. Reserve one-third of the garlic mustard for later. Place the remaining garlic mustard and the rest of the ingredients in a blender and blend at full speed for 1 minute.
Cook the pasta and mix it with the reserved garlic mustard and the sauce just before serving. Garnish with extra Parmesan cheese, roasted pine nuts, and garlic mustard flowers if available.
Recipe: Forager's Cookbook FLORA