Wild Garlic Pasta with Gorgonzola Sauce

First prepare the dough. To do this, mix water, egg and flour until smooth and let rest for 20 minutes.

Blanch the wild garlic, rinse in cold water so that it retains its color, chop and mix with the potatoes, the curd cheese, crushed garlic and salt and pepper.

Form balls of dough and roll them out on a floured pasta board, put the filling on them and press the edges together. Simmer gently for 10-15 minutes.

For the sauce, put whipping cream in a saucepan, add crème fraiche and chopped Gorgonzola and simmer at low temperature until a creamy sauce is formed.

Keep stirring so that it does not burn. Arrange the wild garlic pasta on plates and serve with the Gorgonzola sauce.

Preparation Tip:

Spinach can also be used instead of wild garlic. If sauce remains, let it get cold and use it as a spread. The wild garlic pasta also tastes good with other sauces.

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