In Good Taste Recipe: Nettle Pasta with Beurre Noisette

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Nettle Pasta with Beurre Noisette

10 oz fresh nettles

¼ teaspoon each salt and pepper

2 oz olive oil

3 cups all-purpose flour

1/2 teaspoons salt

3 eggs, beaten

2 tablespoons olive oil

Brown Butter Sauce
3/4 cup (1 1/2 sticks) butter

1 tablespoon chopped fresh thyme

For the nettles, wear gloves! Wash and blanch them for 1 minute in a pot of boiling salted water. Remove the nettles from the pot water and refresh them in cold water. Place the nettles in a food processor. Add the salt and pepper, and crushed garlic. With the motor running, drizzle in olive oil until you have a smooth puree. Remove the puree from the food processor and set aside.

For the pasta; place the flour out onto a work top and make a well in the middle. Combine the egg, oil and nettle puree in a bowl. Pour this mixture into the middle of the flour well. Using your hands bring the flour into the egg mixture and gradually combine it until you have a dough. Knead the dough for couple of minutes until it is firm and has elasticity. Mound the dough into two balls; cover them with cling film. Allow to rest for at least 30 minutes.

Roll one ball of dough into a thin cylindrical shape. Dust with flour. Set a pasta machine to the lowest setting and pass the pasta through it 3 times. Set the pasta machine to the next higher setting and pass it through, then reduce the setting and repeat the process to the last or second last setting so that the pasta is very thin and long. Dust the pasta with flour as you go if it is sticky. Pass each sheet through the fettuccine setting on your pasta machine. (You can use linguine or spaghetti if you’d prefer). Dry the pasta on a floured baking sheet if you don’t have a wooden pasta holder. Repeat this process with the remaining pasta.

Bring a large pot of boiling water to a boil.

Make the sauce: Melt the butter in sauté pan over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Add the thyme.

Place the pasta in the boiling water and cook for around 2 minutes until al dente. Using slotted spoon, carefully transfer pasta to the brown hot butter sauce; toss to coat. Serve immediately.

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