Green fettuccine with nettles, truffle butter, sage and lemon

Diets

Ingredients

Ingredients

Fresh nettles (top parts) - about one full colander (150 g boiled and squeezed nettles)
300 g type 0 flour
2 medium sized eggs
¼ tsp salt
1 bunch of fresh sage
1 organic lemon
20 g black truffle butter (thats what I used)
Grated Parmesan at will

Directions

Wash the nettles wearing gloves. Boil the quantity of water you need to cook them in a big pot, then pour the nettles in boiling water and cook them for 5 minutes. Drain the nettles and let them chill.
Squeeze boiled nettles as much as possible by using a small colander, pressing them with the back of a spoon to eliminate as much water as possible.
Whip the squeezed nettles by using an immersion blender until you obtain a dense cream.
Pour the flour on a pastry board making a well at the center. Then whisk the eggs with salt and the nettle cream and pour the mixture in the well.
Mix the flour to the mixture by using a fork, taking the flour little by little from the outer border of the well, then knead by hand until you obtain a compact and elastic green ball (adding some water if it is too dry or adding some flour if it is too soft).
Let the dough rest for 30 minutes at room temperature, covering it with a damp cloth.
Follow the link above for detailed instructions on how to roll out the dough by hand or machine. Once you have obtained your fettuccine, dust them with flour and place them outdistanced on a wooden board.
Brown sage in truffle butter in a wide pan, then turn the heat off.
Cook fettuccine for 4-5 minutes by pouring pasta in salted water as soon as it reaches boiling point. Drain and briefly stir-fry fettuccine in the pan with sage, adding the grated lemon peel.
Serve with fresh grated Parmesan.