Fresh pasta with nettles

We are assuming that tradition prevails and the use of proper tablespoons  for measuring. One rounded tablespoon equals one ounce.

6oz of bread or pizza flour is best but plain will do.

2 fresh eggs

1 teaspoon of olive oil /sunflower oil

pinch of salt and a little pepper

4oz of nettle tips well washed or 4oz of spinach chopped finely

Mix up to form a dough and then knead using extra flour until the gluten starts to stretch, Roll out as thinly as possible and then if you have one, use a pasta cutter or sharp knife (dipped in excess flour to stop it catching) to cut into long tiny thin strips. leave in fridge for five minutes whilst heating water in a deep pan to boiling point. Drop in your pasta for roughly five minutes or untill you can test a strand is cooked. Serve with fresh tomato sauce or home made cream cheese. a french stick can be run under a cold tap and placed in the oven which will refresh the bread to newly baked. This works with ALL unsliced bread.

This recipe can also be altered to make Ravioli parcels with tomato sauce and leftovers.

Copyright Lady Lesley Cooper 2011

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About ladylesley

Surprisingly lifes not been easy. Ive ripped or broken most limbs just working with the sanctury animals but then Ive had access to all the wonderful plants and herbs growing freely. Ive fought battles against injustice and prejudice and Ive tried to help and empower people. At the end of the day I prefer animals to people and I love making traditional food and products from all that grows around me. If I can make it for free then Im even happier. Im the Hugh Fearnley Whittingstall of the poor and frugal
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