Garlic Flower Pasta with Lemon Curd Salsa

Sometimes you crave mellow comfort. The gentle waft of garlic imparted from tender young garlic flowers is complimented by the sweet tang of lemon that penetrates an herbaceous salsa.

It’s the perfect foil to a heady cocktail.

homemade pasta, wild garlic, flower pasta, edible flowers, herb pasta

Yield: 4

Author: Suze Morrison

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Garlic Flower Pasta with Lemon Curd Salsa

Prep time: 45 MinTotal time: 45 Min

Sometimes you crave mellow comfort. The gentle waft of garlic imparted from tender young garlic flowers is complimented by the sweet tang of lemon that penetrates an herbaceous salsa

Ingredients

For the Pasta

• 300g ‘00’ flour
• 3 Medium Eggs
• 2tbsp Olive Oil
• 20g Wild Garlic Flowers & Small Leaves

Lemon Curd Salsa

• 1tbsp Lemon Curd
• 3tbsp Extra Virgin Olive Oil
• 20g Wild Garlic Leaves, chopped.
• 10g Fresh Parsley & Lovage, chopped.
• 6 Cornichons finely chopped.
• 1tsp Capers, chopped.
• 2tbsp Lemon Juice
• Cracked Black Pepper

Instructions

1. Begin a few hours ahead with the pasta to allow time for it to hydrate. Add the flour, eggs and olive oil to a food processor and pulse to bring together to form a crumbly dough.
2. Once combined tip onto your work surface and bring together with your hands, gently knead without overworking then form into a disc, wrap, and allow to rehydrate for 1-2 hours.
3. Meanwhile, combine all the salsa ingredients in a bowl, taste, adjust the seasoning to your liking then set aside for the flavours to develop.
4. Once ready, divide into 4 pieces and keep 3 wrapped. Roll through a pasta machine on its widest setting and repeat 2-3 times, folding the pasta in half each time. Work your way down the settings until medium thin.
5. Lay your sheet down and cut along its equator. Lay your garlic flowers and small leaves on one half and sandwich with the other half. Roll through the pasta machine until thin then cut into your desired shape. Roll in semolina.
6. Repeat with the remaining pasta.
7. When ready, bring a pan of salted water to the boil and cook for 1-2 minutes, or until al dente.
8. Drain and serve with the salsa spooned through.

https://gourmetglow.co.uk/recipes/garlic-flower-pasta-with-lemon-curd-salsa

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