Summer Recipe: Homemade Spelt Fettuccine with Wild Garlic & Asparagus
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🍝 Summer Recipe: Homemade Spelt Fettuccine with Wild Garlic & Asparagus
Description
Fresh homemade spelt pasta tossed with aromatic wild garlic and tender asparagus — light, savory, and full of the kind of simple, seasonal flavor that only comes around once a year.
Ingredients
Scale
🌾 For the Spelt Fettuccine Dough:
- 2 cups Doudlah Farms Organic Spelt Flour, plus more for dusting
- 2 large eggs
- 1 tbsp olive oil
- ½ tsp salt
- 2–4 tbsp cold water, as needed
🌿 For the Wild Garlic & Asparagus Sauce:
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 bunch asparagus, woody ends trimmed, cut into 2-inch pieces
- 1 large handful wild garlic leaves (ramps), roughly torn — stems finely sliced, leaves kept whole
- 2 cloves regular garlic, thinly sliced
- ½ cup reserved pasta water
- Juice of half a lemon
- Salt & cracked black pepper, to taste
🍋 For Serving:
- Fresh wild garlic leaves, torn
- Lemon zest, finely grated or peeled into curls
- Drizzle of good olive oil
- Flaky sea salt & cracked black pepper to finish
Instructions
- Make the Pasta Dough:
- Mound the spelt flour on a clean work surface and make a well in the center.
- Crack the eggs into the well and add olive oil and salt.
- Using a fork, gradually draw the flour in from the edges until a shaggy dough forms.
- Knead by hand for 8–10 minutes until smooth and elastic. Spelt is more delicate than all-purpose flour — handle it gently and avoid over-kneading.
- Add cold water one tablespoon at a time if the dough feels too dry.
- Wrap in a clean kitchen towel and rest at room temperature for 30 minutes.
- Roll & Cut the Fettuccine:
- Divide the rested dough into two portions.
- On a well-floured surface, roll each portion out to roughly ⅛ inch thickness.
- Dust the sheet generously with flour, loosely roll it up, and slice into wide ribbons about ¾ inch across.
- Shake the ribbons loose and lay flat on a floured surface while you prepare the sauce.
- Cook the Pasta:
- Bring a large pot of well-salted water to a boil.
- Cook the fresh spelt fettuccine for 2–3 minutes until just tender with a slight chew.
- Reserve ½ cup of pasta water before draining. Drain and set aside.
- Cook the Asparagus & Wild Garlic:
- Heat olive oil and butter in a large skillet over medium heat.
- Add the sliced wild garlic stems and regular garlic. Cook for 1–2 minutes until fragrant and just softened.
- Add the asparagus pieces and sauté for 4–5 minutes until bright green and just tender — they should still have a little bite.
- Add the torn wild garlic leaves and stir gently for about 1 minute until just wilted.
- Squeeze in the lemon juice, season with salt and pepper, and add a splash of pasta water to loosen.
- Bring It Together:
- Add the drained fettuccine to the skillet and toss gently to coat.
- Add reserved pasta water a splash at a time until the sauce is silky and clings to the noodles.
- Taste and adjust seasoning generously with salt and cracked black pepper.
- Serve:
- Divide into shallow bowls and top with a few fresh wild garlic leaves and curls of lemon zest.
- Finish with a generous drizzle of olive oil and a pinch of flaky sea salt.
- Serve immediately.
Notes
🍽️ Serving Suggestions
- Top with shaved parmesan or a soft poached egg for a heartier meal.
- If wild garlic is hard to find, substitute with a bunch of scallions and a small handful of fresh basil.
- This dish is best eaten the moment it comes together — the fresh pasta and delicate greens don’t like to wait.
- Leftover dough keeps tightly wrapped in the refrigerator for up to 2 days.
