Ingredients Jump to Instructions ↓

  1. Nettle Pasta with a Sweet Potato and Mushroom Sauce

  2. 6 Portions

  3. 500g bread flour

  4. 2 eggs

  5. 3 egg yolks

  6. 1 Tbsp olive oil

  7. 2 tsp pesto sauce

  8. 100g nettle tips and leaves

  9. 250g sweet potato, peeled and diced into 1 cm cubes

  10. 15g dried wild mushrooms, soaked in hot water for 15 minutes, water reserved

  11. 150g button mushroom, finely sliced

  12. 1 Tbsp butter

  13. 2 Tbsp virgin olive oil

  14. 1 garlic clove finely chopped

  15. 1 Tbsp sage leaves, shredded

  16. pinch of dried chilli flakes

  17. 2 spring onions, finely chopped

  18. 1 Tbsp basil leaves, shredded

  19. 100g creme fraiche

  20. 40g pine nuts, toasted

  21. 2 Tbsp Parmesan shavings Wash the nettle well and place it in saucepan with just enough

  22. boiling water to cover it. Allow the nettles to cook in simmering

  23. water for a couple of minutes until the leaves are wilted and tender

  24. like spinach. Remove the nettles from the water and refresh them in cold water. Puree it in a food processor with the olive oil and Pesto until you have a smooth puree. Remove the puree from the food processor and set aside.

  25. Place all the ingredients including the pureed nettle in a food

  26. processor and process it until you have a breadcrumbs like consistency.

  27. Tip the mixture out onto a work surface and bring together with

  28. your hands so that you have a ball of dough. If it is to dry add

  29. a little water and if to wet add some more flour. Knead the mixture

  30. for a couple of minutes until it has some elasticity. Make the

  31. dough into 4 balls and cover them with cling film and place it in

  32. the refrigerator for at least 30 minutes.

  33. By Hand: Place the flour out onto a work top and make a well in the centre. In a bowl beat the egg, oil and nettle (finely chop the nettle to a puree) together, pour this mixture into the well

  34. in the centre of the flour. Using your your hands bring the flour

  35. into the egg mixture and gradually combine it until you have a

  36. dough. Knead the dough for couple of minutes until it is firm and has elasticity. Make the dough into 4 balls, cover them with cling

  37. film and place them in the refrigerator for at least 30 minutes.

  38. Remove the dough from the refrigerator and starting with one ball

  39. of dough roll it out so that it is around 1cm-1 1/2 cm thick. Set a

  40. pasta machine to the lowest setting and pass the pasta through it

  41. 3 times. Then set the pasta machine to a higher setting and pass

  42. it through, then reduce the setting and repeat the process to the

  43. last or second last setting so that the pasta is very thin and long. If the pasta comes sticky dust it with a little flour. Cut the sheet of pasta in half and pass each sheet through the fettuccine

  44. setting on your pasta machine. Hang the pasta up on a wooden pasta

  45. holder or weighted broom handle. Repeat this process with the

  46. remaining pasta.

  47. Bring a large pot of boiling water to the boil and place the pasta

  48. in it and cook it for around 2 minutes until al dente.

  49. Place the reserved mushroom water in a saucepan over a moderate-high

  50. heat and bring it to the boil. Place the sweet potatoes in the

  51. stock and leave them to simmer for 5-7 minutes until they are

  52. tender. Strain the sweet potato from the stock and set aside while

  53. you finish the sauce. Return the stock to the saucepan and allow

  54. it to reduce on a strong simmer until their is only a little liquid

  55. left (around 80-100ml).

  56. Melt the butter with the olive oil in a large saucepan over a

  57. moderate heat. When melted add the garlic, sage leaves, chilli

  58. , wild mushrooms and button mushrooms and cook them for 5-8 minutes, stirring regularly until tender. Stir in the spring

  59. onions, basil, sweet potato and creme fraiche into the mushroom

  60. mixture until well combined.

  61. Remove the sauce from and toss the pasta in it until the sauce is

  62. well distributed throughout the pasta. Serve.

  63. Distribute the pasta among 4-6 bowls and scatter over the pine nuts

  64. and Parmesan. Serve.


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