Stinging nettle fresh egg pasta dough

(Pasta fresca alle ortiche)

Makes approximately 600 g (1 lb 5 oz)

135 g (4¾ oz) picked stinging nettle leaves (see Note)

330 g (11½ oz) plain (all-purpose) flour, plus extra, for kneading

70 g (2½ oz) fine semolina

½ teaspoon fine sea salt

4 x 59 g (2¼ oz) free-range or organic eggs

To prepare the stinging nettles, blanch the leaves in boiling water for 2 minutes then refresh in iced water. Strain the stinging nettle and squeeze as much liquid out as you can. This can be achieved by wringing out the nettle in a clean tea towel (dish towel). Place the nettle into a mortar and, using a pestle, work it until it is finely ground. It can also be blended in a food processor, but if overworked it will turn your dough a fluorescent green.

Combine the flour, semolina and sea salt and place on a work surface or large wooden board. The flour should form a peaked mound. With your hand, make a hole in the top of the mound so that it resembles a volcano. This hole needs to be big enough to be able to ‘house’ the eggs. Break the eggs into the hole and add the prepared nettles. With your hand or with a fork, gently beat the eggs, then slowly incorporate the flour into the egg mixture. I do this by moving my hand in a circular motion, slowly incorporating the flour from the inside wall of the mound. Don’t worry if the dough looks like a mess. This is normal. Once fully combined, knead a little more flour into the dough if it feels a little wet and sticky. Set the dough aside and clean the work space. Dust some fresh flour onto the work surface and continue kneading the dough for another 5 minutes. Wrap the dough in plastic wrap and set aside in the refrigerator for at least 30 minutes. Next, roll the pasta to the desired thickness and cut into the desired shape (see Rolling & cutting the pasta dough).

NOTE: You will need about 450 g (1 lb) nettles to yield this. It is a good idea to use surgical gloves to pick the nettles. This recipe can also be modified and made with any green leafy vegetables, such as spinach, cavolo nero, cime di rapa, chicory, etc. Be very careful to adequately clean the stinging nettle or any alternative green leafy vegetable so as to avoid any soil or dirt particles making their way into the dough.