Fresh tagliatelle with wild garlic, smoked almond & asparagus…and wine
Had a blast down the St Ives food festival, honour to be alongside so many talented chefs and represent Trelowarren and who we are all about.
The dish I did, Fresh tagliatelle with wild garlic, smoked almond & asparagus, went down really well, especially with the chefs after and had so many questions about how to make I thought I would throw the recipe out there. Fresh pasta up against dried pasta, no contest, especially when you’re using top quality ingredients. The mayonnaise based sauce gives a better feel in your mouth, emulsified oil is better than just a pesto oil, it tasted greasy where a mayonnaise tastes rich and fatty (we all love that).
This is to the poor lady who asked me to write down the recipe, which I replied with a yes then got thrown in a car and driven back up to Tregenna.
Make all the elements below, then just bring it all together at the end
This recipe is good for tagliatelle, pappardelle, tagliolinni, but not really for filled pasta.
Have ready 2 bowls and a fork
- 150g 00 flour; we use Farina,
- 1 whole egg,
- 2 yolks, we use St ewe, free range,
- 1 tbsp rapeseed oil,
- pinch table salt,
Mix together the flour and salt in one bowl and the eggs and oil in the other bowl, gently whisk them up to incorporate the eggs and oil.
Make a well in the flour and pour the egg mix in.
Using your fork work from the inside out and incorporate the flour into the egg, you wont get this all in, you’ll finish with your hands.
Tip it out and kneed for a good 10 minutes till super smooth, then wrap and bang in the fridge for an hour for it to rest.
Wild garlic mayonnaise
Have ready a blender, a sieve and a cloth you never want to use again.
- 200g wild garlic,
- 400ml rapeseed oil,
- 2 yolks,
- tsp English mustard,
- 1 tbsp sherry vinegar,
- pinch of salt and pepper.
Have a pan of water on the boil and drop the wild garlic leaves in and refresh in iced water to bring the chloropyll out and drain all the water out.
Blend the leaves with the oil for a good couple of minutes till smooth and green then pass through a cloth and a sieve into a clean bowl, preferably overnight in the fridge so it comes out super green.
Whisk the yolks with the mustard and vinegar and slowly stream in the wild garlic infused oil till thick, adjust with water if required, season and put in the fridge for when you cook the pasta.
This recipe is super rustic, but it’s meant to be, don’t make it all super smooth, it’s not a puree, it’s meant to have a bit of character with smaller and bigger chunks.
- Bunch of wild garlic,
- Bunch of nettles (dropped in boiling water for 20 seconds then into ice),
- Handful of hazelnuts,
- Handful of smoked almonds,
- Rapeseed oil,
- Grated parmesan,
- Salt and pepper,
- Lemon zest.
If you’re using a pestle and mortar, which is best as it gets all the flavours out of the leaves, just throw it in and smash it up to how you like.
If you’re using a blender, which is second best, just throw it and smash it up how you like.
Put in the fridge till you’re ready to cook the pasta.
We use Splatenridden asparagus from outside my house, Paul is super nice and hardworking and its great to support him, plus his asparagus tastes great.
Have as much asparagus as you want but snap it near the bottom, it should naturally snap where it gets hard and inedible, then trim the little leaves off.
Slice if up and throw it in some hot butter till its tender then leave on the side.
MAKING THE fresh PASTA
Don’t be scared; making pasta is so easy, just get yourself a nice little pasta machine and clip it on the side ready. If you have a cutter attachment then great, if not just cut it by hand.
- Also have some semolina to hand,
- A pan of boiling water,
- A mixing bowl,
- Your mayo,
- Your pesto,
- Some shaved parmesan,
- A nice glass of wine (super important).
Take out your rested pasta and cut a couple of inches off, enough for 4 serves or so. Roll it out on a little semolina in a nice straight line so you get a rectangle that will fit in the machine.
Roll it through on the first level 3 times, if you don’t, your pasta may shrink.
Continue to roll it through making it thinner each time, if it gets a little sticky, sprinkle a little semolina on it, take it all the way to second from bottom, then roll it through the cutter ready to boil. If you haven’t got a cutter then lay your thin pasta on your table, sprinkle some semolina over then fold it over, sprinkle some more, then fold again then slice it up nice and thin, the semolina will prevent it sticking together.
Boil your pasta for a couple of minutes till it just has a little bite in it and take it out and put it in a bowl, you don’t need to drain all the water off, some of the water will help thicken the mayonnaise.
- 2 tablespoons of wild garlic mayonnaise,
- 2 tablespoons of your pesto,
- 1 tablespoon of grated parmesan,
- a little zest of lemon,
- some salt and pepper.
Mix it all up with your tongs and the sauce will thicken, if it gets a little too thick then put a little more pasta water in to thin it out again, you want it a little thick but not ‘tacky’.
Oh yea, the wine. Drink the wine.