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Wild garlic pappardelle with burrata and a parsley crumb

Make the most of wild garlic while it's in season with this light and fresh pasta dish.

1 hour
1 hour
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Ingredients checklist
For the pasta dough
150 Gram
20 Gram
1 --empty--
To serve
1 --empty--
25 Gram
2 Tablespoon
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  1. First make the pasta dough. Take your washed wild garlic leaves and roughly chop. Add to a blender or food processor and pulse until blended (maybe a minute or so). Add the egg to make a garlicky liquid and give it a blast to combine. You don't want the garlic too well blended, it's nice to have flecks of it running through the dough. Be careful not to whip the egg up too much.
  2. Add your flour and salt to a large mixing bowl. Make a well in the centre and add your egg mixture. Using a knife, stir the egg mixture, slowly widening your stirring circle to incorporate more flour. It will look very rough at this point, but don't add any water yet. Keep mixing until you feel compelled to get your hands in and knead for ten minutes on the worktop. The dough will still be very shaggy but should come together as you knead it, eventually becoming smooth. If you need, add a smidge of water after a few minutes of kneading.
  3. Wrap the dough in a ball in some clingfilm and leave at room temperature for 30 minutes to rest. Have a glass of wine.
  4. Next, cut the dough into four pieces and roll each one out. It is easiest to use a pasta machine for this, aim for the thinnest setting. It is possible with a rolling pin but will require a lot of elbow grease! Flour the dough as you roll to prevent it sticking.
  5. Once it's thin enough, cut into inch wide ribbons and add to a bit more flour. I find it easiest to roll each piece of pasta into a loose sausage, then cut through so they are more even, but be sure not to let it stick together.
  6. Boil a pan of water, add some salt and add the pasta. It should only take a couple of minutes to cook, but this will depend on how thin you rolled it.
  7. Meanwhile, add the butter to a small frying pan on a moderate heat. Melt the butter, and add the breadcrumbs. Cook until golden and crispy, stirring around in the bubbling butter. Add the lemon zest and parsley.
  8. Drain the pasta and add back to the pan. Pour in some of the melted butter from the frying pan, reserving the breadcrumbs, and stir up with the pasta. Add the buttery pasta to two serving bowls.
  9. Cut the burrata into four and add one or two pieces to the top of the pasta, depending how decadent you are feeling. Top with the crispy breadcrumbs and enjoy!