Leaf curd pasta 2

Leaf curd pasta

Makes 10-20 biscuits, depending on their size

Quite a lot of effort but, in the end, it is worth it.

I can honestly say that this was the most delicious tagliatelle pasta dish I have ever eaten. No… really, honestly!!


The pasta

  • 2 medium sized eggs
  • 80g fresh leaf curd
  • 300g plain flour
  • pinch of salt

The serve

  • St. Georges mushrooms
  • 1 egg
  • a little cream
  • Goats cheese
  • Gouda
  • slow roasted cherry tomatoes
  • salt/pepper


  1. Place 2 medium-sized eggs, 80 g fresh leaf curd (preferably from wild garlic), 300g of plain flour and a pinch of salt in a bowl. Mix together and knead vigorously for 10 minutes.

  2. Leaf curd pasta

    Roll out and cut to size using a pasta machine.

  3. Leaf curd pasta 1

    Cook for 1-4 minutes (depending on thickness) in boiling water.

  4. Leaf curd pasta 2

    The pasta shown here is served simply with St George’s Mushrooms, a stirred in egg, a little cream, some goat’s cheese Gouda, slow roast cherry tomatoes salt and pepper.



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