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Homemade Stinging Nettle Pasta
An easy way to add the a nutritional powerhouse to your family’s pasta night.
  • 3cups stinging nettle leaves
  • 1large eggfarm fresh if you have it
  • 1-1/2cup spelt flourall-purpose can be substituted
  1. Bring a pot of water to boil. Blanch your stinging nettle leaves for 3 minutes. Strain and rinse under very cold water (this stops the cooking process). Squeeze out as much water as possible.
  2. Add your nettles and egg to a food processor or blender. Blend until smooth.
  3. Add your flour to a large bowl or the bowl of your stand mixture. Using the back of a spoon create a divot in the flour and pour in your egg/nettle mixture. Using a spoon or dough hook, mix until it’s well combined. Your flour mixture should not be stick to your fingers. If it is too sticky add flour; too dry add a bit of water.
  4. Turn out your dough on a flour surface/counter and knead until it forms a smooth/elastic ball. This will take a few minutes.
  5. Wrap in plastic wrap or beeswrap and place in the fridge for about half an hour.
  6. Roll our your dough and using your pasta maker cut your pasta into the desired shape (linguine or spaghetti). If you don’t have a pasta maker alternatively you can roll your dough very thin and cut using a knife or pizza cutter.
  7. Either cook right way or hang for a few hours to dry (this is personal preference). Personally I have been finding better results if I let my pasta hang dry for an hour or two.
  8. When you are ready to cook add to a pot of boiling water and cook for 2-3 minutes (fresh pasta cooks much faster than store bought dried).
  9. Serve with your favourite sauce, butter or pesto. Enjoy!