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
Servings 0
Ingredients
500grams"OO" Flour
4large Eggs
1tbspNettle PuréeHeaping
1-4tbspWater
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.
