To help with your rumbly lockdown tums, Iberico World Tapas' Dan Coles shares his tagliatelle and wild garlic pesto recipe...
For the pasta (serves 4)
Ingredients
50g fine semolina
100g flour
100g ‘00’ flour
40g olive oil
65g water
2 egg yolks
1 whole egg
5g salt
Semolina for rolling
Method
1. Mix all the ingredients in the bowl of a stand mixer until it comes together to form a dough (don’t worry if it looks dry, as it will soften after resting).
2. Wrap in cling film and rest for one hour minimum.
3. Dust with semolina and roll through a pasta machine starting on number 1 and repeating up to number 5.
4. Change the pasta machine for your tagliatelle cutter and run the pasta through again using plenty of semolina. Alternatively, you can cut the pasta by hand.
5. Bring a large pan of salted water to the boil.
6. Drop in the tagliatelle and cook for 1-2 minutes.
7. Drain off the pasta.
For the pesto
Ingredients
25g wild garlic leaves
20g basil
30g toasted sunflower seeds
30g parmesan
Juice of half a lemon
20g apple cider vinegar
75g olive oil
50g water
Salt to taste
Method
Blend all the ingredients together, but make sure not to over-blend. Adjust with salt, water and lemon to taste.
To serve
Cherry tomatoes, quartered
Fresh basil
Wild garlic flowers
Toss the pesto through the pasta, add the tomatoes. Divide by 4 plates and tear over the basil and the garlic flowers.
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