Green

Wild Garlic Pasta
(one of my favorites, as main course for four)

Puree a big handful of fresh wild garlic or two – it must be washed carefully before! with a good shot of water.
Knead with 400 grams of white flour, a pinch of salt and two eggs into a smooth dough.
Let the dough rest in a household wrap in the fridge for one to two hours.
Roll out the dough very thin on a floured surface and cut into noodles.
Boil in salted water for about two or three minutes.
Serve with butter and freshly grated parmesan.