Wild garlic tagliatelle

Total time: 2hr 30m
Preparation Time: 90m

For 4 people

Nutritional Information

Contains 491 Kcal, 15g Protein, 54g Carbohydrates, 23g Fat


  • Wild garlic
  • 20 g wild garlic, roughly chopped
  • 0.25 tsp salt
  • 3 fresh eggs
  • Dough
  • 300 g white flour
  • Tagliatelle
  • salted water, boiling
  • a little white flour
  • Dressing
  • 4 tbsp walnut kernels, coarsely chopped
  • 50 g butter

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  • Wild garlic

    Purée the wild garlic with the eggs, season with salt.
  • Dough

    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.
  • Tagliatelle

    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.
  • Dressing

    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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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