Nettle fettuccine

Description

Spring nettle season recipe.

Cooking

Step 1

Carefully separate the nettle leaves from the twigs, rinse under cold water. For this procedure, it is better to use gloves and kitchen scissors. Put a large pot of water on the fire, bring to a boil. Soak nettles in water for 1 minute. Remove the nettle with tongs, rinse in ice water, wring out. Do not pour out the nettle broth, you will need it later.

Step 2

Grind in a blender: nettle, olive oil and 1 egg.

Step 3

Mix flour with semolina, put the mixture in a slide on the table. Make a small hole in the center, break eggs into it, add nettle puree. Start kneading the dough with a fork from the edges of the mound to the center. Next, knead the dough with your hands for about 10 minutes, adding flour or water if necessary. The result should be an elastic, not sticky, but not dry dough.

Step 4

Cover the dough with a wet towel and let it "rest" for half an hour.

Step 5

After half an hour, cut the dough into 4 equal parts. Roll out a very thin layer (2-3 mm thick). Sprinkle with flour. Roll the layer into a cigar with your hands, cut 1 cm wide strips with a sharp knife. Unfold the strips, you will get ready-made nettle fettuccine. Dust the nettle fettuccine with flour to prevent sticking together. Repeat the process with the remaining three pieces of dough.

Step 6

Boil nettle decoction. Salt the water to taste. Plunge nettle fettuccine into boiling water. Boil 3-4 min. or until al dente.

Step 7

Meanwhile, pour the cream into a deep frying pan. Bring to a boil. Add nutmeg, pepper and half of the grated parmesan. Add boiled fettuccine, mix well. Hold 1-2 min. on fire.

Step 8

Serve the fettuccine topped with the remaining Parmesan.