Nettle tagliatelle

We’ve got plenty of nettles at the moment, and while some consider it a weed, we put it to a variety of uses, including making soup (see my previous post). But today Stefanie (who is helping us on the farm…. and in the kitchen) got adventurous and tried something different.

tagliatelle
  • 80 g fresh blanched nettles, chopped finely (see picture)
  • 200 strong white flour
  • a pinch of salt
  • 2 duck eggs (hen eggs would do as well, but we have six ducks and no hens)
  • one tablespoon olive oil
  • 50 g fine semolina
  • a few tablespoon of ricotta
  • the juice of one lemon
  • parsley to garnish (optional)

Mix the flour, semolina and salt in a bowl. Add the eggs, olive oil and the nettles and knead into a soft, pliable dough. Let this rest in the fridge for at least half an hour.
Roll the dough flat on a floured surface, down to about 2mm thick.
Fold over and cut into strips with a sharp knife.
Cook for 2 – 3mn in a pan of boiling salted water. Drain, then saute for a minute or two in a wok, with butter or olive oil. Serve with lemon juice and ricotta.

Leave a comment

name*

email* (not published)

website