Homemade pasta with eggs and nettles

Name: Homemade pasta with eggs and nettles - Salomea H.
Ingredients: 350 g wheat flour (+ extra for rolling) 200 g nettle puree 1 large egg (L) 1/4 tsp salt

Pasta/Pizza - Homemade pasta with eggs and nettles by Salomea H. - Recipia

Homemade pasta with nettles and egg I made this recipe when I found tender nettles at the market and felt like a different version of homemade pasta. I don't use a pasta machine, but a ruler and a pizza cutter work just fine. It's quick to make with just a few ingredients. The nettles give a subtle color and flavor; nothing overpowering, it's the kind of simple dish that feels good in spring. Quick Info Total time: about 1 hour 30 minutes (mostly waiting and drying) Preparation time: 20-25 minutes (dough and rolling) Dough resting time: 30 minutes Servings: 4 Difficulty: medium Recipe type: homemade pasta, spring season Ingredients 350 g wheat flour (plus extra for rolling) 200 g nettle puree (made from blanched, drained, and mashed leaves) 1 large egg (size L) 1/4 teaspoon salt Preparation method 1. Place the flour directly on a clean countertop. Make a well in the center, where you crack the egg, add the nettle puree and salt. 2. Mix the ingredients with your fingers, trying to keep the egg and nettles in the center as much as possible. Start incorporating the flour gradually, pulling it from the edges towards the center. 3. When a dough forms, begin kneading more vigorously for about 5-8 minutes until the dough becomes compact and no longer sticks to the work surface. If it seems too wet, sprinkle a little more flour, but not too much; the dough should be elastic, not dry. 4. Shape the dough into a ball, cover it with a towel, and let it rest for 30 minutes on the countertop. In the meantime, prepare the space for rolling and drying. 5. After resting, sprinkle flour on the countertop and roll out the dough as thinly as possible (this depends on patience and how much the nettles allow). It doesn't tear easily, but it should be dusted constantly with flour to prevent sticking. 6. When you reach the desired thickness, either cut wide strips directly with a knife or loosely roll the dough, dust it with flour, then cut it with a pizza cutter or knife into strips of the desired width. Each strip should be separated immediately and lightly stretched to avoid sticking together. 7. Lay the cut pasta on a clean cotton towel. Ideally, they should dry for at least 30 minutes, but sometimes I boil them almost immediately. If they dry too much, they can break when boiled, so I don't leave them on the towel for hours. Why I make this recipe often It's quick to prepare and doesn't require special tools. You can easily adapt it for other greens, and the pasta has a subtle nettle flavor. They are good on their own or with light sauces. They work well as a side dish or as a main course. Tips and variations Tips If the dough is too sticky, gradually add flour, but just enough so it doesn't stick to your hands. Blanch the nettles first, let them drain, and cool completely before making the puree, so you don't heat the egg and flour. Use extra flour for the countertop and for dusting the dough before cutting. Pasta cooks quickly, about 2-4 minutes, depending on thickness. Substitutions Nettles can be replaced with fresh spinach (blanched, drained, and mashed) or even wild garlic if you want a different flavor. If you don't have an egg, the recipe won't turn out the same, but you can try to compensate with a little water (it won't be as elastic and won't have the classic taste). Variations The base dough can also be made with half whole wheat flour and half white flour. You can add finely grated Parmesan directly into the dough for a different flavor. Make thinner or wider noodles, according to preference. Serving ideas They are good just with a little melted butter and Parmesan. They can be served with light sauces based on butter or sour cream. They pair well with simple garlic sauces, greens, or even with a little olive oil and pepper. Frequently asked questions How long should I let the pasta dry before boiling it? You can boil them immediately after cutting or let them dry for 30-40 minutes. If you dry them too much, they can break more easily. Can I use frozen nettles? Yes, but they need to be completely thawed, drained, and then pureed. The texture is slightly different from fresh ones. Do I need to blanch the nettles before putting them in the dough? Yes, absolutely. They should be blanched for 1-2 minutes, then drained well and cooled; otherwise, the dough will be too wet and may take on a bitter hue. What do I do if the dough is too hard and doesn't roll out easily? Add a teaspoon of water and knead again until it becomes elastic. What kind of flour should I use? Simple white wheat flour, type 650 or 000, works well. With whole wheat flour, the dough will be coarser and harder to roll out. Nutritional values Approximately per serving (from 4): about 270-300 kcal, 10 g protein, 56 g carbohydrates, 2-3 g fat. The content may vary depending on how much flour is added and how much water the nettles retain. Pasta with nettles has slightly more fiber and vitamins than plain pasta. Storage and reheating Fresh pasta can be kept raw in the refrigerator, covered, for a maximum of 24 hours, but usually, I boil them immediately. After boiling, they don't store well; they become sticky if not consumed quickly. If leftovers remain, they can be reheated briefly in steam or in a pan with a little butter.

Homemade pasta with eggs and nettles

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