Stinging Nettle Pasta

June 28, 2013
1 Ratings
Photo by Gabriela Herman
  • Serves 4
Author Notes

Making your own pasta dough is simple, and adding stinging nettles gives color, flavor, and nutrition. —chris fischer

What You'll Need
  • 2 cups all-purpose flour
  • 2 cups semolina flour
  • 2 eggs
  • 3 egg yolks
  • 1 cup blanched stinging nettles, finely chopped
  • 1 teaspoon salt
  • 1 tablespoon water
  • 1 tablespoon olive oil
  • Extra flour for dusting
  1. In a large mixing bowl combine the flour and semolina.
  2. 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.
  3. Add the mixture from the blender to the bowl and stir well to combine.
  4. 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.
  5. 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.

See what other Food52ers are saying.

  • Loretta Noriega
    Loretta Noriega
  • Jan
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.

2 Reviews

Loretta N. May 22, 2014
I received a bag of stinging nettles in last week's CSA box and immediately knew I wanted to make pasta with it. This is a great recipe. I didn't change it up too much, just added more water. Thanks for sharing your recipe. I will definitely use it again.
Jan July 7, 2013
Yikes...I would have to pick the stinging nettles.