Nettle Pasta

Jim’s Nettle Pasta

 1 cup dry packed fresh nettle leaves

 5 large eggs

 3-4 cups all purpose flour

 Bring a large pot of salted water to a rolling boil.

 Carefully blanch the nettle leaves for a minute.

 Strain the leaves and shock them in ice water to cool down.

 Squeeze out all of the water.

 Finely chop the cooled Nettles and keep them aside.

 Crack the eggs into a bowl and whisk in the finely chopped nettles.

 Put 2 cups of the flour into a large mixing bowl and make a well in the center.

 Pour in the egg mixture.

 Gradual incorporate the flour into the egg mixture adding more flour as needed.

After the dough comes together knead for 10-15 minutes until it is smooth.

 Portion the dough into 3 oz balls, cover in plastic wrap and let them rest for 20 minutes.

 Roll into pasta sheets using a pasta machine.

 Cook as you would any fresh pasta.