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Wild Garlic Pasta Dough | Aline Made
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5 from 1 vote

Wild Garlic Pasta Dough

Healthy wild garlic pasta dough made with wholemeal spelt flour. 
Course Main Course
Cuisine Italian
Keyword wild garlic recipe
Prep Time 30 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings 4
Calories 380kcal
Author Aline Cueni


  • 40 g wild garlic
  • 220 g wholemeal spelt flour
  • 65 g semolina
  • 2 eggs
  • 3 tbsp olive oil
  • 1 tsp salt


  • Wash your wild garlic using a salad spinner and chop it very thin.
  • Place all ingredients into your kitchen machine and mix it at speed level one for 4 minutes using the K Hook.
  • When your dough sticks together, switch to the C-Dough Hook and knead for another 4 minutes at speed level one.
  • Form your dough into a ball and wrap with plastic foil. Leave it to rest at room temperature for 30 minutes.
  • Meanwhile, set up your pasta maker.
  • Switch on your kitchen machine to the lowest level and place a little bit of dough inside the pasta maker. Push it down with the long white stick. Always add more dough and push it down. When your first pasta shapes are coming out, you can turn your speed level up to one.
  • If your pasta shapes have reached the length you want, cut it with the knife which is attached to the pasta maker. Repeat the procedure until all your dough is used. Don't forget to fill it with new pasta dough and always push it down.
  • Bring a big pot of water and salt to boil and cook your pasta for about 5 minutes. The cooking time depends on the pasta shape.


If you don't want to eat all pasta right away, you can let them dry for a few hours at room temperature. Store them in a glass jar and use them within the next days.


Calories: 380kcal | Carbohydrates: 54g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 614mg | Potassium: 266mg | Fiber: 7g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 1.2mg | Calcium: 34mg | Iron: 2.8mg