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