In a large mixing bowl combine the flour and semolina.
Add the rest of the ingredients into a blender and blend quickly to combine. You don't want it to emulsify, but the nettles should be well incorporated.
Add the mixture from the blender to the bowl and stir well to combine.
Once the dough has begun to come together, find a clean surface and dust with flour. Knead the dough by hand for 5 minutes to develop the gluten, adding more water or flour as needed.
Wrap in plastic or place in a ziplock bag and chill for at least 30 minutes before rolling out. Roll out to whatever size or shape you like, either by hand or according to your pasta machine's directions.
Chris Fischer grew up on Martha’s Vineyard, a member of the twelfth generation of his family to inhabit the island. After cooking in some of the leading kitchens in the world—Babbo in New York City, the American Academy in Rome, St. John Bread & Wine and The River Cafe in London—he returned back to Beetlebung. Just down the road from the farm, he currently serves as the chef at the Beach Plum Inn & Restaurant.