Stinging Nettle Pasta Dough

Stinging Nettle Pasta Dough

Print Recipe
Nettles appear early in the spring with alternating oval serrated leaves. When young and tender, pick by simply pinching off the top 4-5 leaves. The dough should be stretchy and not break easily. 
Course Side Dish

Ingredients

  • 500 grams "OO" Flour
  • 4 large Eggs
  • 1 tbsp Nettle Purée Heaping
  • 1-4 tbsp Water

Instructions

Blanch two good handfuls of stinging or wood nettle leaves in boiling water.

    Let rest on paper towel to dry.

      Purée in a food processor.

        In a mixer add the 500 grams of flour, 4 large eggs, and a heaping tablespoon of nettle purée.

          Using the dough hook mix on low speed, a 2 or 3 untill dough starts to become uniform.

            If dough is dry add water 1 tablespoon at a time until dough is not dry but not too sticky to the touch.

              Remove dough from bowl and knead for 2 minutes.

                Let rest for 1 hour before making pasta.