Nettle tagliatelle

At this time of year in this part of Italy, there’s a tradition of making tagliatelle with the fresh nettles which have just started growing.

This is my family’s recipe, and like most of the recipes that have been handed down to me, it’s quite rough and is more about giving you the idea. You have to try a few times and see how it goes. If you’d prefer a more precise recipe, this one seems good, if you don’t mind the copious adverts: Nettle pasta

Ingredients #

• Flour - About 400 g. Traditionally this would have been white wheat tipo 00¹, but these days I prefer wholegrain flours. Recently I used some locally produced, finely milled semi-wholegrain which worked really well. We have also used tipo 0² which was good, but more difficult to roll out.
• Nettles - About a big pan full. Take the top few leaves only.
• Eggs - A couple.
• Olive oil - A couple of tablespoons.

Method #

Prepare the nettles #

1. Wash the nettles and cook them in boiling water for 3 minutes.
2. Drain and let cool a bit. Maybe rinse with cold water if you’re in a hurry.
3. Remove any hard stalks, then blend finely in a food processor.

Make the dough #

1. Put the flour in a big bowl, and mix in the nettles.
2. Add the olive oil and an egg.
3. Knead until nice and smooth. Add more eggs or milk if needed, to get good consistency. The dough should be smooth and not sticky.
4. Cover and rest for half an hour.

Cut the tagliatelle #

1. Roll out the dough.
   • You might want to do this in two batches if you have a lot. Especially if it’s your first attempt.
   • To stop it sticking to the work surface or rolling pin, keep smoothing flour over the surface of the dough and turn it over frequently. Semolina flour works well if you have it.
   • Roll it as thin as you can. 2 mm maybe.
2. Smooth over some more flour and then roll up the sheet of dough.
3. Cut into noodles as wide as you like.
4. Unroll the noodles and spread them out on a tray.
   • They will keep for a couple of days somewhere cool, covered with a tea towel.
   • I wouldn’t store them in the fridge as they can get very sticky.

Alternatively you could use one of those fancy pasta machines. I’ve never tired one, but apparently you just put your dough in, turn the handle and noodles come out.

Cook #

1. Bring a big pot of salted water to the boil.
2. Add a batch of the noodles.
3. Cook for about 3 or 4 minutes, depending on how you like them.
4. Take them out of the water with tongs or a slotted spoon.
5. Serve immediately.

Serve with #

Ragu is best, but sage butter is also very nice indeed and a lot easier to make.

Footnotes #