A seasonal treat.
Makes: | 4 generous servings (or 6 servings if accompanied by bread and salad) |
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Level: | Beginner |
Created Over: | Mix and bake immediately |
Kind of Bake: | Ambient day – French style – mixed in the morning and baked in the evening |
Gut Factor: | Garlic has inulin in which is a good prebiotic |
Diversity Score: | 21 |
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Suggested Botanical Blend: | Any blend or wholegrain flour |
Prebiotic: | Inulin in the garlic - although you may want to avoid the garlic if you have IBS |
Probiotic: | Cultured butter |
Recommended For: |
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Avoid if: |
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Sourdough Pasta with Wild Garlic Butter
Once you have made the Fresh Sourdough Pasta using our master recipe, you can serve your pasta with garlic butter, or any of your favourite sauces. This is a really simple serving idea that layers in flavour from garlic, pine nuts and cheese.
One note: if you suffer from IBS or know that you have a digestive issue that is triggered by garlic, you can leave out the garlic cloves altogether, or use them to flavour the butter, then remove them with a slotted spoon before serving. The wild garlic leaves should be tolerated, because it is the inulin in the clove that is the trigger for most people.
Equipment
- Pasta machine or rolling pin and a sharp knife
- Small saucepan
- Wooden spoon
- Large pan
- Colander
Tin Size
- No Tin
Suggested Starter
- any starter (as long as the refreshment is timed so it is very lively)
Status of Starter
bubbly, lively first-build starter
DDT
24°C (75°F)
For The Dough
- Fresh sourdough pasta dough
- olive oil, for your hands
- rice or potato flour, for dusting
- 100g salted butter
- 2 cloves garlic, finely chopped
- a handful of wild garlic leaves, chopped
- 2–3 tablespoons pine nuts, toasted if you want
- grated Parmesan cheese or vegetarian alternative, to taste
- freshly ground black pepper, to taste
Baking Time
no baking required
Bake At
110°C/90°C fan/225°F/gas mark ¼
Tutorials
Step | Timings |
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Prep the pasta dough | https://thesourdoughschool.com/fresh-pasta-master-recipe |
Guidance, tips & techniques
This recipe picks up where the Fresh Sourdough Pasta master recipe ends. Unwrap the sourdough pasta dough and cut it in half. Rewrap one half and work with the remaining piece. Use a little olive oil to oil your hands, then gently push the dough out with your fingers to form a rectangle about 24 x 14cm (9½ x 5½in). Press one of the narrower ends down to make it a little thinner, and feed this into your pasta machine, rolling it through on the widest setting. After the dough has passed through the machine, fold it in two. This helps to strengthen the gluten. Pass the dough through the machine three times more, reducing the width on the pasta machine each time and folding the dough before you pass it through. You will end up with a long sheet of pasta… so long that you might need some help in feeding it through the machine. Repeat this process with the other half of the dough.
We cut our pasta sheet into two pieces across the width, but you could cut it into three if you prefer shorter strips. Use a sharp knife to cut the pasta sheet lengthways into narrow strips to create tagliatelle. Dust the cut pasta with a little rice flour or potato flour, then leave to rest for 10–15 minutes. At this point, you can either cook the pasta straight away or cover it and transfer to the fridge for 4–6 hours.
When you’re ready to cook, heat the butter in a saucepan over a low heat for about 5–6 minutes, until the butter has melted and is starting to turn golden. Add the garlic cloves and remove the pan from the heat. Stir in the chopped wild garlic leaves, then cover the pan and leave to one side while you cook the pasta.
To cook the pasta, bring a large pan of salted water to the boil. Drop the pasta into the boiling water and cook for 2½–3½ minutes. After about 1½–2 minutes, carefully take a piece out using a fork. Test it with your fingers, then try it – some people prefer their pasta more al dente than others. Remember that the pasta will continue to cook after you remove it from the water, so it’s best to drain it just before it is cooked as you like it. Fresh pasta does cook very quickly. You can reserve a little of the pasta water to use in the sauce.
Return the drained pasta to a warm pan and stir the garlic butter through, along with a splash of the cooking water to loosen if you wish. Serve sprinkled with Parmesan, pine nuts and a good grinding of black pepper.
An alternative to garlic butter is our cultured anchovy butter.
How to Store
Eat immediately.
![making pasta dough](https://thesourdoughschool.com/wp-content/uploads/2021/04/2021-04-pasta-Masters-2-1-330x495.jpg)
![making pasta dough](https://thesourdoughschool.com/wp-content/uploads/2021/04/2021-04-pasta-Masters-8-330x495.jpg)
![making pasta dough](https://thesourdoughschool.com/wp-content/uploads/2021/04/2021-04-pasta-Masters-17-330x495.jpg)