I promised I would do a post about nettle pasta. It is easy to make and if you do not have access to fresh nettles, you can always use spinach. Nettles have such a wonderful taste, they are grassier and sweeter than spinach and those flavors really come through with this recipe. I hope you do get a chance to find wild nettles because nettles are so special and so is fresh pasta. The following recipe is adapted from Marcella Hazan’s spinach pasta recipe.
(this recipe is for 1 lb of fresh pasta or 4 dinner portions)
6 cups of fresh nettle leaves
3 cups of unbleached flour
4 large eggs