Silk Handkerchief Pasta with Wild Garlic Pesto Recipe

Heap the semolina on a clean work surface and make a well in the centre. Sprinkle with a pinch of salt. Pour 200ml lukewarm water and the olive oil into the well. Use a fork to draw in the flour from the sides, then when the mixture thickens, use your hands to incorporate the remaining flour. Knead for 8–10 minutes, dusting lightly with flour as needed, until the dough is smooth and springy. Cover with a bowl and rest at room temperature for at least 30 minutes.

Divide the rested dough into four equal pieces. Flatten each piece with a rolling pin and pass it through a pasta machine, starting on the widest setting and working down to a thin setting—aim for sheets about 1mm thick. Dust with extra flour if the dough sticks. Trim each sheet into roughly 15cm squares with a sharp knife.

Gently warm the pesto in a large frying pan over low–medium heat. Bring a large pot of generously salted water to the boil and cook the silk handkerchiefs for 2–3 minutes until al dente. Lift the pasta with a spaghetti spoon directly into the pan with the pesto, bringing a little cooking water with it. Toss gently, adding a splash of pasta water if needed to loosen the sauce and coat the pasta evenly.

Divide the pasta among bowls and finish with a drizzle of extra virgin olive oil, a good crack of black pepper and, if you have them, a few wild garlic flowers to garnish.