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My first ever homemade pasta! Hand-cut nettle fettuccine served with wild garlic pesto, chickweed tops, hen of the woods, hedgehog mushrooms, cheese and toasted foraged walnuts… proper deeeelish.
Will try and roll it thinner for next batch (I can’t be arsed getting the pasta machine out just now lol!) I know the machine would get it super-thin but I wanted to see what could be achieved by hand without it first 🙂
Recipe was 50g fresh destalked nettle leaves, 250g 00 pasta flour (health food shops and also most bigger or better supermarkets do it), 2 large eggs and salt (which probably makes enough for 3-4 people). With a glove and scissors remove all stalks, weigh, blanch nettle leaves in boiling salty water, strain saving the nettle water in case dough is too dry, cool nettles immediately with cold water in colander to stop cooking and preserve colour and goodness, squeeze all water out, blitz or chop finely. Put eggs into a well in the flour on a clean worktop, mix a bit, add the nettles and salt, bring to a pliable dough (add nettle water if cracking or more flour if sticky until right consistency), clingfilm and rest in fridge for 20 mins to 1 hour, roll out long, flour it, loosely roll up, slice and hang up or curl into loose nests to dry a bit.
Cook as usual for fresh pasta (a few minutes in salted boiling water with a drop of oil, no definite times, so just test to see when done to your satisfaction). I then toasted some crumbled walnuts (pine nuts or crushed hazel also good), fried up some foraged wild mushrooms in garlic and butter, and stirred through some wild garlic & walnut pesto I’d made in the spring (normal basil, rocket or nettle pesto would do too). Topped with cheese (would’ve used parmesan if I’d had any in), a good grind of black pepper and fresh chickweed sprigs 🙂
#foraging #wildfood #nettles #pasta #homemade
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