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Nettle Tagliatelle
Nettle Tagliatelle is a traditional British recipe for a classic pasta made with a combination of nettle puree and wheat flour. The full recipe is presented here and I hope you enjoy this classic British version of: Nettle Tagliatelle.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4
Rating: 
Tags : Wild FoodBritish Recipes
This is a recipe for classic green tagliatelle that's made with nettle puree in addition to the standard durum wheat flour
Ingredients:
120ml
nettle purée
360g durum wheat flour
2 eggs
generous pinch of salt
generous pinch of black pepper
Method:
Begin with the nettle purée. Take about 200g of nettle tips, add to a pan of boiling water and blanch for 2 minutes. Remove to a cloth and wring until dry. Transfer to a food processor and process until smooth. Keep 120ml and freeze the remainder for later use.
Sift the flour onto a pastry board and add the nettle puree, salt and black pepper. Mix well then form a well in the centre and break the eggs into this. Knead the dough quickly with your hands to form a smooth ball. Cover with a cloth and set aside to rest at room temperature for 30 minutes.
At the end of this time divide the ball into three equal pieces and pass through the rollers of a lightly-floured pasts machine (number 3 setting) until you have obtained a smooth and elastic sheet. Now pass this sheet through the cutting blades to obtain tagliatelle that are not too wide. Spread these out onto a cloth and allow to dry at room temperature for 15 minutes.
To cook add the tagliatelle to a bowl of well-salted, boiling water and cook for about 2 minutes, or until just al dente.
