James Strawbridge's Wild Garlic Pasta with Pangrattato

James Strawbridge's Wild Garlic Pasta with Pangrattato

Pangrattato is known as 'poor man's parmesan' is a great waste-free way to make use of leftover bread. Pair with some homemade pasta (easier to make than you might think) and you have a filling midweek meal or dinner party starter.
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Serves 2-4


For the pasta dough:

  • 300g plain flour
  • 4 eggs plus 2 egg yolks
  • 1 tbsp puréed wild garlic paste

For the filling:

For the pangrattato:

  • 2-4 slices of leftover bread, blitzed in a food processor into breadcrumbs
  • 2 cloves of garlic, crushed
  • Zest of 1 lemon
  • 2 tbsp extra virgin olive oil
  • Sea salt to season


  1. Make your pasta dough by combining all ingredients in a food processor to form a dough or using a fork work the eggs into the flour and then gradually incorporate the wild garlic puree. Knead your pasta dough into a ball and place wrapped in the fridge for 1-2 hours to rest.
  2. Fry your breadcrumbs, garlic, lemon zest and olive oil for 4-5 mins in a large frying pan on a medium heat until they are golden in colour and extremely crunchy. Once cooled, it will keep in a sealed container for up to 4 weeks.
  3. Mix a filling for the pasta in a bowl by combining finely chopped mint and pea shoots with soft goat’s cheese, caramelised shallot and a little of your pangrattato.
  4. Roll out your wild garlic pasta dough by hand on a floured surface and then using a pasta machine or rolling pin form into thin sheets. Place a dollop of filling in the centre and cover with another sheet of pasta. Cut out into ravioli.
  5. Cook the ravioli in salted water for 2-3 mins. Serve with pea shoots and garlic oil with a generous sprinkle of pangrattato.