Recipe of the Week: Nettle Tagliatelle

With Spring approaching, the collection of nettles begins!

Nettle is particularly rich in potassium, phosphorus, iron, vitamin A, vitamin C, and calcium. Its healing and culinary properties have been known since ancient Greece, when, traditionally, nettle had to be collected before the coming of Spring. Nettle leaves contain copper and zinc, perfect for strengthening nails and hair. Nettle is also beneficial to those suffering from anemia or iron deficiency.

Ingredients for 4 people
• 400 g flour
• 4 eggs
• 130 g boiled nettles
• salt
• flour for the pastry

Directions:

1. Clean and wash the nettles, put them in a pot with a little water, salt and cook for 10-15 minutes. Let them cool and squeeze before blending them.
2. Arrange the flour into a mound with a hole in the centre on the pastry board, add salt and break the eggs in the middle of the mound, and with a fork mix well all ingredients. Add the chopped nettles and knead with your hands working energetically for about fifteen minutes, until you get a firm dough, and tiny air bubbles appear on the surface.
3. Boiled nettles make the dough sticky so just add more flour. Make the dough into the shape of a ball, wrap it in a damp cloth and let rest for about 30 minutes.
4. With an open hand, flatten the ball of dough and, using a rolling pin, roll out on floured surface, so as to obtain a sheet uniformly thin, being careful not to tear it. As you roll out the dough, sprinkle with a little flour the table surface and a rolling pin to prevent the dough from sticking. The sheet will thus be ready to be used according to the various recipes.

To make tagliatelle or tagliolini, you can either cut them with a knife or use a pasta maker.