Nettle Pasta

Rinsing Nettles (wear gloves!)

Nettles are everywhere I look and I can't control myself!

Today I made nettle pasta. Here is a very simple recipe for homemade pasta from my friend Wilma from Tavarnelle Val di Pesa Florence, Italy.

eggs from healthy chickens in a well of flour

Pasta 101

4 cups Semolina flour4 eggs (or 2 cups cooked vegetables with approx. 1/8 cup water)2 Tablespoons saltwater to add if neededTry to get durum semolina flour. This is the preference in Italy.

Place the flour and salt on a work surface.

Make a well in the center and crack the eggs into it.

Use the tips of your fingers, mixing the eggs with the flour, incorporating a little at a time, until everything is combined.

Knead the pieces of dough and work it with your hands to develop the gluten in the flour. Once it is glutinous, roll it out on a flat surface to place in a pasta roller. You do not have to use a pasta roller, but it certainly helps as it is difficult to get the pasta thin enough.

Bright Green Nettle Pasta

If you wish to have red or green or black pasta, you do not need eggs. Instead replace the eggs with your added vegetable or flavor (tomato, red wine, chocolate!, squid ink, nettles, etc.)

Filling for Ravioli

2 cups spinach or cooked mushrooms or nettles, chopped fine

2 cups fresh ricotta

1 cup grated parmesan

Mix all together and use as filling for pasta.