Nettle Fettuccine
4 servings
70 minutes
Nettle fettuccine is an amazing dish of Russian cuisine where wild nature meets gastronomic mastery. Nettle has been used in folk cooking for its nutritional value since ancient times. Here it transforms into a delicate pasta-like dough, giving the noodles a fresh herbal aroma and a subtle nutty flavor. Nettle fettuccine, made using classic Italian techniques, pairs perfectly with a creamy nutmeg and parmesan sauce, creating a harmony of flavors: the softness of cream, the spiciness of nuts, and the slight bitterness of greens. This dish emphasizes seasonality, breathing life into spring greens and becoming a true centerpiece for lovers of unconventional culinary experiments.
1
Carefully separate the nettle leaves from the stems, rinse under cold water. It’s better to use gloves and kitchen scissors for this procedure. Put a large pot of water on the fire and bring it to a boil. Add the nettle to the water for 60 seconds. Remove the nettle with tongs, rinse in ice water, and squeeze. Do not discard the nettle broth; it will be needed later.
- Young nettle: 250 g
2
Blend: nettle, olive oil, and 1 egg.
- Young nettle: 250 g
- Olive oil: 1 tablespoon
- Chicken egg: 2 pieces
3
Mix flour with semolina and pile the mixture on the table. Make a small well in the center, crack an egg into it, and add nettle puree. Start mixing the dough with a fork from the edges to the center. Then knead the dough by hand for about 10 minutes, adding flour or water if necessary. The result should be elastic, non-sticky, but not dry dough.
- Wheat flour: 200 g
- Semolina: 100 g
- Chicken egg: 2 pieces
- Young nettle: 250 g
4
Cover the dough with a wet towel and let it 'rest' for half an hour.
5
After half an hour, cut the dough into 4 equal parts. Roll out a very thin sheet (2-3mm thick). Sprinkle with flour. Roll the sheet into a cigar shape by hand, and cut into strips 1cm wide with a sharp knife. Unroll the strips to get the finished fettuccine. Sprinkle the fettuccine with flour to prevent sticking. Repeat the process with the remaining three pieces of dough.
6
Boil the nettle broth. Add salt to taste in the water. Drop the fettuccine into the boiling water. Cook for 1-3 minutes.
- Salt: pinch
7
Meanwhile, pour the cream into a deep skillet. Bring to a boil. Add nutmeg, pepper, and half of the grated parmesan. Add the cooked fettuccine and mix well. Keep on heat for 1-2 minutes.
- Cream 30%: 200 ml
- Nutmeg: 1 teaspoon
- Ground black pepper: pinch
- Parmesan cheese: 200 g
8
Serve the fettuccine topped with the remaining parmesan.
- Parmesan cheese: 200 g