Herbaceous, earthy, and deeply rooted in nature. This pasta draws its character from the forest, combining wild garlic, mushrooms, and fresh herbs into a creamy, aromatic composition. Simple techniques and gentle flavors allow the ingredients to speak clearly, creating a dish that feels calm, nourishing, and closely connected to its natural surroundings. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
Forest Pasta
Category
Pasta
Persons
1-2
PREPARATION INSTRUCTIONS
Put the wild garlic into a blender with the olive oil and salt and blend for 30 seconds
Meanwhile, cook the pasta in herbal tea for 6 minutes
Add the butter to a pan and briefly roast the mushrooms
Add the wine to the mushrooms
Now add the cream to the mushrooms and cook for 3 minutes
Add the cooked pasta to the mushrooms with a little of the pasta tea water
Cook again for 3 minutes to reduce the sauce and allow the pasta to absorb more forest aromas
Add a spoon of the wild garlic paste to the pasta
| 50 g. | Wild garlic, thinly sliced |
| 100 g. | Mushrooms, thinly sliced |
| 50 ml. | Cream |
| 1 splash | White wine |
| 1 pinch | Salt |
| 1/2 | Smoked Schotten |
| 1 handful | Herbs |
| 50 g. | Olive oil |
| 30 g. | Butter |
| 100 g. | Pasta |
| 1 L | Herbal tea or water |
HOW TO PLATE
Place the pasta on a plate and decorate with some herbs
Grate the Schotten (special cheese) over the top and enjoy your pasta
