Stinging Nettle Pasta Dough
About this 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.
Ingredients
- “OO” Flour
- Eggs
- Nettle Purée
- 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 until 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.
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