Nettle Pasta
Created by Bugs, Sunday, 23 April 2006
Description
Originally for spinach but a great option for the fearful nettle eater.
Ingredients
At a glance
Cuisine
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Serves
2-4 depending o
- 4oz (125ish g) nettles
- 7 oz (200g) strong flour or 00 pasta flour
- 1/4 tsp salt
- 1 egg
- 1tsp oil - olive or sunflower both fine
Method/steps
- Rinse the nettles thoroughly, and cook them in the water left on them from draining, in a covered pan, until they look defeated. Leave to cool.
- The defeated nettles don't sting so now you can strip out any tough looking stems.
- When all you have is tender green nettle flesh, chop it up as finely as you can.
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- Sieve the flour and salt in to a bowl and break the egg in.
- Add the oil and the cooked chopped nettles and mix with a knife and then your hands until it comes together in to a soft dough. Add a tiny bit of water if necessary (depends how many nettles and how wet they were) to bring in all the ingredients.
- Knead the dough til soft and smooth.
- Once the dough is smooth it will probably still be yellow flecked with green and look rubbish. At this point, try to have faith.
- Wrap the dough in a bag, bowl, damp cloth or foil and refrigerate for 30 mins.
- . Feed pieces of the dough (I divided this lot in to four) through the lowest/widest setting on a pasta machine several times, folding and feeding each time. About 4-6 goes later it will be a uniform jade green (if it isn't just keep going) and look dead professional. Call in admiring glances.
- You can now put it through the narrower rollers to make lasagne or tagliatelle etc and use it as you would fresh spinach pasta - if you're just boiling it to eat with a sauce, it will take about 5 minutes to cook.
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