WILD GARLIC FAZZOLETTI WITH LEMON BUTTER, CRISPY PANCETTA AND PECORINO - Taste of London: The World'
Make the most of wild garlic season with this fresh and zingy pasta recipe by Passo.
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Cooking tools:
- Pasta machine
- Blender
- Fine-mesh sieve
- Cheesecloth
- Pasta cutter
- Microplane
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Saucepan
- Skillet
- Baking sheet
- Stove
- Ladle
- Peeler
- Measuring spoon
- Paper towel
- Plastic wrap
- Plate
Ingredients
- 170g 00 pasta flour (or strong bread flour)
- 55g semolina flour
- 9 egg yolks
- 1 pinch salt
- 1 tbsp wild garlic puree
- 75g wild garlic leaves
- 75ml extra virgin olive oil
- 1 lemon
- 150g butter
- Maldon sea salt and freshly ground black pepper
- 200g pancetta slices
- 150g pecorino
- Extra wild garlic leaves for garnish
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