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  • Writer's pictureAla Ber

Early Bird

I was up early and cycled with Helena to see sunrise in Richmond Park.

What an amazing feeling ...

I got soaked in the glorious sunrise and cleared my head with much needed oxygen while I was rapidly cycling.

It was a good start and I was ready to make my homemade pasta with Wild Garlic pesto.

Wild Garlic Pesto


80 g Parmesan cheese grated

a handful of roasted nuts / I used pine nuts and hazelnuts

100 g wild garlic leaves

200 g extra Virgin Olive Oil

1/2 tsp salt

3 dried red chillies or chilli flakes

Add all ingredients to a food processor and blend until quite smooth or chunky if you like.

I keep it in the fridge for up to two weeks in the airtight jar. Its good to add some extra olive oil on the top so it preserves better.

Fresh Pasta Dough


200 g plain flour, plus extra for dusting (I used organic pasta flour)

2 medium eggs (I used free range golden yolk for the colour)

1 tbsp extra Virgin Olive Oil

few Turmeric natural extract drops (optional)

Place all ingredients in the bowl or in a food processor and knead until it all comes together.

Wrap in the cling film and leave to rest for 15 minutes.

Roll out dough to thin (2-3 mm) rectangular shape.

Dust pasta lightly to prevent from sticking.

Then cut pasta in desired shapes.

I've used my pasta maker my Mum encouraged me to buy years ago, I knew one day I will definitively take it out of the box more often :)

Boil pasta in a salted water for 3-4 min depends on the thickness of the pasta.

Serve immediately with dollop of Wild Garlic Pesto, shaved parmesan / chopped nuts ..


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