Wild Garlic Fresh Pasta, with Parma Ham and Parmigiano Reggiano – Pasta all’Aglio Orsino


This is the season of the wild garlic (known also as ramsons or bear’s garlic), do you know it?

Personally I knew it, I heard about it, but until I was living in Italy I never used it and only here in Hungary (where is called “medvehagyma”) I started to use it and I really like it, every year when it comes its season I try to buy it 🙂

You can make various things, for example I use to do also a nice pesto (in that case is more intense because I use it raw), but now I want to show how to make some very good homemade fresh pasta with it 🙂

It’s not too complicated, it’s like making a normal homemade pasta just you add also some wild garlic in the dough 🙂

Let’s see the recipe now!

INGREDIENTS (4-5 people):

  • 300 g flour
  • 3 eggs
  • 100 g of wild garlic (measure the weight after you cut the stems)
  • a pinch of salt
  • 120-150 g  of Parma dry-cured ham (or San Daniele)
  • 100 g of Parmigiano Reggiano
  1. First of all we have to clean and make softer the wild garlic. Cut the hardest stems, wash them and then cook the leaves on steam: 6/7 minutes are enough. Then put the leaves immediately in cold water, better with ice, so they will remain with a nice green color. Then squeeze them very well and cut very small, with a food processor.Medvehagyma_2a
  2. Now take a bowl, sift the flour, add the eggs, a pinch of salt and the wild garlic “cream”, and start to mix all together. When the dough starts to get a shape pour it on the table and work it some minutes until is smooth and homogeneous. Then cover it with a plastic wrap and let it rest for at least half an hour.Medvehagyma_3aMedvehagyma_4a
  3. After that time take the dough and divide it in 3-4 pieces and while you work one piece keep the others covered with a towel for example. Flatten the dough in sheets of about 2 mm thick, I used the manual pasta machine until the second-to-last option (fold the pasta sheets some times while rolling it). Then spread enough flour (semolina is better) on each sheet so it will not attach on itself, tightly roll each sheet from short end to short end and cut your “tagliatelle” with a knife. This time I cut them larger than the usual tagliatelle size, about 1 cm large. Then gently separate the “tagliatelle” and place them on a tray, with semolina on the bottom.
  4. Now take a pot and start boiling the water for the pasta, then grate all the Parmigiano Reggiano and cut the cured ham into slices. Take a pan and heat the ham, with no added fats. Prepare also another large pan where you will put the cheese and the cooked pasta.
  5. When the water is boiling add salt in it, and then put the pasta to boil. Few minutes are enough, 2-3 usually (it can vary from flour to flour).
  6. Now put half of the grated Parmigiano Reggiano in the large pan and add also a small ladle of boiling water, and mix to make a kind of cream.
  7. When the pasta is cooked drain it and drop it in the large pan where is the cheese. Mix well and add the remaining grated cheese. Mix again. Add the ham and mix.
  8. Serve it and enjoy immediately, fresh pasta cannot wait 😀


Products used in this case:

Flour: Farina biologica rimacinata di grano antico etrusco (khorasan) tipo 1, from “Azienda Agricola Floriddia”

Parma Ham

Parmigiano Reggiano 24 months

Eggs: free range from “Misi bacsi”, a local farmer 🙂




Pasta con aglio orsino, prosciutto crudo e Parmigiano

Questa è la stagione dell’aglio orsino, una pianta spontanea che cresce nei boschi di un pò tutta Italia, ed è assolutamente un ingrediente molto interessante.

A crudo è piuttosto forte (ad esempio il pesto di aglio orsino è da usare con una certa misura, perchè molto intenso), ma sbollentato diventa meno aggressivo.

E’ ottimo nella pasta fresca, e il procedimento è simile a quando si fa la pasta fresca con gli spinaci o le ortiche, ad esempio.


INGREDIENTI (4-5 persone):

  • 300 g farina
  • 3 uova
  • 100 g di aglio orsino (il peso è quello delle foglie già pulite)
  • un pizzico di sale
  • 120-150 g di prosciutto di Parma
  • 100 g di Parmigiano Reggiano


  1. Prima occorre pulire l’aglio orsino: tagliate i gambi, sciacquate le foglie e poi cuocetele a vapore, basteranno 6/7 minuti. Quando le foglie sono cotte mettetele in acqua ghiacciata e quindi strizzatele molto bene e riducetele in poltiglia.
  2. Poi preparate la pasta: mettete in una bacinella la farina setacciata, le uova, il sale e l’aglio orsino, quindi lavorate l’impasto fino ad ottenere una bella palla omogenea. Lasciate riposare avvolto da pellicola per almeno mezz’ora.
  3. Passato questo tempo dividete l’impasto in 3-4 parti e riducete a circa 2 mm di spessore, quindi arrotolate le sfoglie ben infarinate e tagliate le vostre tagliatelle, poi riponetele su dei vassoi infarinati.
  4. Iniziate a bollire l’acqua, quindi preparate già il Parmigiano grattugiato e tagliate il prosciutto a strisce. Prendete una padella e scaldate il prosciutto, poi prendetene un’altra più larga dove dopo metterete il formaggio e la pasta.
  5. Quando l’acqua bolle aggiungete il sale e quindi la pasta. In 2-3 minuti sarà pronta.
  6. Ora mettete metà del formaggio nella padella più larga, e aggiungete anche un mestolino di acqua di cottura bollente, e mescolate fino ad ottenere una specie di cremina.
  7. Quando la pasta è cotta scolatela e buttatela nella padella col formaggio. Mescolate e quindi aggiungete l’altra metà del formaggio. Mescolate bene, quindi aggiungete il prosciutto.
  8. Pronta 🙂 servite e mangiate immediatamente 🙂

16 Comments Add yours

  1. I love wild garlic, especially making them into pasta. I also make dumplings with them. Milder than garlic chives, they are so versatile!

    Liked by 2 people

    1. Yes, I was also thinking to use it for some dumplings/filled pasta too 🙂 that’s also a good idea! 🙂

      Liked by 1 person

  2. This is the second blog I’ve seen today that made a recipe with wild garlic. Sadly I’ve never been able to get my hands on it, because the season is usually so short here in Ottawa, and it sells out so quickly!

    Liked by 2 people

    1. Hi Kathleen, thanks for reading 🙂 yes, also here in Hungary (where I am now) its season is quite short, I think about 1 month!

      Liked by 1 person

      1. I think the season is about 1 month here too. Although we still have snow on the ground, so I don’t think much is growing yet. 🙂

        Liked by 1 person

      2. Well in Canada can be quite different….here is already sunny with 25 °C 🙂

        Liked by 1 person

      3. ooh……that sounds lovely. We’re supposed to get to 10 deg C today. Which should definitely melt some snow. But I want to be able to shorts, and sandals, and cute dresses. haha! 😀

        Liked by 1 person

      4. I know, my wife has cousins in Calgary and I often hear of very cold temperatures there 🙂

        Liked by 1 person

  3. I don’t believe I’ve ever come across wild garlic before! This fresh pasta looks outstanding ❤

    Liked by 2 people

  4. Looks delicious. Thank you for sharing. ☺☺

    Liked by 1 person

  5. Looks like a lovely recipe. Hopefully I can try it soon 🙂

    Liked by 1 person

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