How to: Make Gourmet Green Pasta: Featuring Stinging Nettles

Category: Fire / Difficulty Level: 1
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A delicious and nutritious pasta can be made from scratch using the leaves of your favorite wild edible plant, like Stinging Nettle, or Dandelion.

Fresh leaves of nettles contain up to 20% protein (dried leaves up to 40%)—more than any other known leafy green—and as a source of essential amino acids, nettles are comparable to beans and chicken meat. A hundred grams of fresh nettle leaves (a generous ½-cup blanched) contains 100% of our daily vitamin-A requirements as well as 46% of our daily calcium, 20% of our daily fiber and 10% of our daily iron.

Many wild edible plants contain off the chart levels of vitamins and nutrients compared to domesticated counterparts. We would all do well to incorporate more wild-caught veggies in our diet.

1/4C Powdered Stinging Nettle, Labsquarter, Mugwort, or Dandelion leaves
2-1/4C Flour
1/4C Water
2 Egg yolks
1t Salt

NOTE: A mortor and pestle can be used, but I find that an automatic coffee grinder that has never ground coffee works the best to powder the leaves for this homemade pasta recipe

1). Measure flour and powdered lambsquarter into bowl; make a well in the center and add egg yolks, whole egg and salt.

2). With hands, thoroughly mix egg into flour.

3). Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.).

4). Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.

5). Cover; let rest 10 minutes.

6). Divide dough into 4 equal parts.

7). Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.

8). Lightly flour the top surface of the dough, then roll into a tube...

9). Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.

10). Shake out strips and place on towel to dry, about 2 hours.

11). When dry, break dry strips into smaller pieces.

12). Cook in 3 quarts boiling salted water (1 tablespoon salt) 12 to 15 minutes or until al dente (tender).

13). Drain thoroughly, and serve

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