Wild Garlic Pasta

For the wild garlic pasta, first prepare the pasta dough. For the pasta dough, mix the flour with the egg, the oil and a little salt and work into a smooth dough (you may need a little more water, depending on the type of flour).

Leave to rest in the refrigerator for about 1 hour, wrapped in plastic wrap. For the filling, blanch the wild garlic briefly. Once it has cooled, mix about 2/3 of it with ricotta or cream cheese, season with salt, pepper and a pinch of freshly grated nutmeg.

Roll out the pasta dough to a thickness of about 2 mm, cut out circles. Place a teaspoon of filling on each of the circles (half of the cut out circles) and close with another pasta circle.

This works best if you brush the edges with a little water. Boil the pasta in salted water for about 4-5 minutes.

Season the remaining wild garlic with salt, pepper, a little chili and nutmeg and serve together with the noodles.

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