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.

  • 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.

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