Use your foraged or purchased nettles any time of year with this nettle pasta recipe! Combine flour, eggs, and dried nettle to create a silky smooth, earthy, and green-hued pasta perfect for showcasing seasonal ingredients.
Stinging nettles (Urtica spp.) is best harvested when young is commonly used to make cozy creamy soups, steamed as a side dish, or as an addition to a quiche.
We don’t always have time to use our fresh seasonal goodies right away, though. If you don’t have time to use your fresh foraged nettles, you can dry them to use throughout the year! Use dried nettles for nourishing teas, a smoothie boost, or, of course, pasta.
Why Nettles?
- It is a unique culinary twist on your standard spinach pasta. I love to try new ingredients in my kitchen, and if you’re here, I’m sure you do too!
- Nettles grow abundantly in many areas. Where I live, spinach must be farmed. It takes much less energy to gather greens from an abundant food source if you are fortunate enough to locate a good spot in your area. If not, and you would like to try nettles, you can support a sustainable supplier like Mountain Rose Herbs.
- Nettles are a nutrition powerhouse. Nettles are high in minerals, especially iron and calcium.
The Nettle Sting and How To Make Nettle Powder
As the name implies, stinging nettles sting when touched due to their formic acid. This acid is neutralized when dried or when heat is applied. This is why it is always advised to wear gloves when handling fresh stinging nettles. Stinging nettles are unique in the way they make themselves known!
Make Nettle Powder
Dry nettles on a mat or by bunching and hanging upside down. You can store it in an airtight container, or if you want to make powder, you can do the following:
Strip dry leaves off stems and place in a mortar and pestle or coffee grinder. Then, shake through a fine sieve to remove large particles and use the powder.
Alternatively, keep the powder and large pieces together if you don’t feel sifting.
Tools
Homemade noodles do not require much (if any) specialized equipment.
Mixing Bowl and Fork
Ingredients
00 Flour – This flour is finely ground and makes a silky smooth noodle.
Semolina Flour – Semolina flour will create a nice “bite” in pasta.
Eggs – Adds to the structure of the pasta and the yolks create a nice creamy texture.
Nettle Powder– Either purchased or home-dried.
Water– Keep a small amount on hand in case dough is too dry or tough.
FAQ
I don’t have nettle powder; can I use spinach powder instead?
Yes! You can sub the same amount of spinach powder in this recipe.
Can I use All-Purpose flour?
Absolutely! The blend of 00 flour and semolina makes a really nice noodle, but if you don’t want to buy something new, go ahead and use all-purpose flour.
Can I skip the kneading?
No. Kneading is necessary to develop the gluten in the flour. The gluten makes the dough strong and elastic for the rolling and stretching that will come later.
What recipes can I use this pasta for?
This would be delicious with anything that would pair well with the earthy and nutty flavor of the pasta. Examples would be creamy foraged mushrooms, venison and red sauce, and smoked trout with lemon butter. Yum!
Cook’s Notes
- Rolling out pasta can take a little practice and patience. No matter what, you’ll have a delicious noodle, but you may find you need to roll out thinner next time you make it.
- Pasta making is very forgiving. If the dough feels sticky – add more flour. If the dough feels too dry – add a small splash of water.
- If you have a pasta machine, this is the perfect time to use it!
- To save yourself from hand-kneading, use your Kitchenaid knead attachment if you have it.
- If you find the dough is really tough while kneading, I find adding a splash of water helps. To avoid adding too much water – wet your fingertips and incorporate that into the dough.
- Fresh pasta cooks very quickly! To avoid overcooking, check the pasta after 1 minute in boiling water (1-2 min from frozen pasta).
Storing Instructions For Nettle Pasta
If you don’t plan to use the pasta in the next 1-2 days, I suggest freezing the pasta nests in an airtight container or bag.
The pasta will is best if used within 1-2 months from the freezer.
To cook from frozen: Do not thaw! Boil frozen pasta nests and add 30 seconds to 1 minute to cooking time.
How to make Pasta with Dried Nettle
1: Measure out dry ingredients. In a bowl, add flours, nettle powder and blend thoroughly. Then add eggs.
2: Blend. With a fork, blend eggs and slowly incorporate the flour.
3: Continue blending until almost all flour is incorporated.
4: Knead. Transfer mixture to a floured surface, then knead for 5-8 minutes. Add water to fingertips to incorporate if dough feels too dry or tough.
5: Continue kneading until dough is smooth and elastic.
6: Let dough rest. Wrap dough in saran wrap or a beeswax wrap and wait for 30 minutes.
7. Divide dough in two.
8. Flatten dough. Using rolling pin, roll out on a well floured surface until very thin.
9. Roll pasta sheet. Toss pasta sheet in semolina flour (or all-purpose) to keep from sticking. Then, roll pasta sheet from top and bottom.
10. Cut. Using a knife, pizza cutter or bench scraper, cut into strips and unroll.
11. Dry. Lay out to dry slightly. 15-20 should be enough.
12. Form Nests. Cook immediately or freeze.
Cook fresh pasta 1-3 minutes (check at 1 minute). If cooking frozen pasta, boil 1 minute 30 seconds-4 minutes (check at 1 minute 30 seconds)
More Foraging Recipes
How to Make Fireweed Tea (Ivan Chai)
Craft Your Own Gin From Wild Ingredients
How to Make Old Fashioned Horehound Lozenges
Handmade Pasta Made With Dried Nettle
Use your foraged or purchased nettles any time of year with this nettles pasta recipe! Combine flour, eggs, and dried nettles to create a silky smooth, earthy, and green-hued pasta perfect for showcasing seasonal ingredients.
Ingredients
- 96g (¾ cup) 00 flour, plus 32g (¼ cup) extra, if the dough is too sticky or for dusting
- 45g (¼ cup) semolina
- 2 eggs
- 1–2 tsp nettle powder
- Water, as needed
Instructions
- Measure out dry ingredients. In a bowl, add flours, nettles powder and blend thoroughly. Then add eggs.
- Blend. With a fork, blend eggs and slowly incorporate the flour.
- Continue blending until almost all flour is incorporated.
- Knead. Transfer mixture to a floured surface, then knead for 5-8 minutes. Add water to fingertips to incorporate if dough feels too dry or tough.
- Continue kneading until dough is smooth and elastic.
- Let dough rest. Wrap dough in saran wrap or a beeswax wrap and wait for 30 minutes.
- Divide dough in two.
- Flatten dough. Using rolling pin, roll out on a well floured surface until very thin.
- Roll pasta sheet. Toss pasta sheet in semolina flour (or all-purpose) to keep from sticking. Then, roll pasta sheet from top and bottom.
- Cut. Using a knife, pizza cutter or bench scraper, cut into strips and unroll.
- Dry. Lay out to dry slightly. 15-20 min should be enough.
- Form Nests. Cook immediately or freeze.
Cook fresh pasta 1-3 minutes (check at 1 minute). Cook frozen pasta 1 minute 30 seconds-4 minutes (check at 1 minute 30 seconds)
Notes
- Rolling out pasta can take a little practice and patience. No matter what, you’ll have a delicious noodle, but you may find you need to roll out thinner next time you make it.
- Pasta making is very forgiving. If the dough feels sticky – add more flour. If the dough feels too dry – add a small splash of water.
- If you have a pasta machine, this is the perfect time to use it!
- To save yourself from hand-kneading, use your Kitchenaid knead attachment if you have it.
- If you find the dough is really tough while kneading, I find adding a splash of water helps. To avoid adding too much water – wet your fingertips and incorporate that into the dough.
- Fresh pasta cooks very quickly! To avoid overcooking, check the pasta after 1 minute in boiling water (1-2 min from frozen pasta).
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