Tagliatelle with nettles
2 servings
90 minutes
Nettle tagliatelle is an unusual and exquisite dish of Italian cuisine that combines the freshness of greens with the richness of homemade pasta. Nettle, known for its beneficial properties, gives the dough a subtle herbal flavor and a slightly nutty hint. The origins of this recipe trace back to Italian family traditions where pasta is made by hand and filled with seasonal ingredients. This pasta pairs wonderfully with light creamy sauces or olive oil, allowing its delicate flavor to shine through. It can be served with grated Parmesan and fresh herbs to enhance the aroma and make the dish truly festive. Nettle tagliatelle is not only a gastronomic delight but also a healthy choice for those who appreciate natural products and the art of home cooking.
1
Pour a small amount of boiling water over the nettle leaves. Let it steep for 5 minutes and then drain the water.
- Nettle: 100 g
2
Blend nettles and eggs until smooth. Add flour, salt, and oil to the mixture. Then comes the hardest part, kneading the dough.
- Nettle: 100 g
- Chicken egg: 3 pieces
- Durum wheat flour: 300 g
- Salt: pinch
- Olive oil: 1 teaspoon
3
The pasta dough is very stiff. It takes a lot of effort to make it smooth. After kneading, let the dough rest for about 30 minutes! During the rest, the dough relaxes and becomes more elastic.
4
We roll out the prepared dough using a special pasta machine.
