Recipes

Bring 2 quarts of water to a boil, add 1 tbsp salt, and blanch nettles for ~30 seconds. Immediately transfer to an ice bath to stop the cooking and lock in color. Drain, wrap in cheesecloth or a flour sack towel, and squeeze out as much liquid as possible. Finely chop by hand, or pulse in a food processor or blender for a smoother dough.

Mound the flour on a clean surface and make a well in the center. In a bowl, whisk eggs and add nettles, blending well. Pour into the well and gradually pull flour in from the walls until a shaggy dough forms. Knead by hand for at least 10 minutes until smooth and elastic — the dough should spring back when pressed. Wrap tightly and rest at room temperature for at least 30 minutes. Divide in half.

Working with one piece at a time, roll out with a rolling pin or pasta machine until thin enough to see your hand through. Dust generously with flour as you go. Trim into a rectangle, fold loosely into thirds, and cut into ~¼-inch wide ribbons. Unfurl and toss with flour. Repeat with the second piece.

Drop pasta into well-salted boiling water and cook for ~3 minutes, tasting at 2 minutes. Meanwhile, melt butter in a pan over medium heat with a generous amount of black pepper. Add ½ cup pasta water and swirl to emulsify. Drain pasta and add to the pan. Toss for 30 seconds, turn off heat, and add a generous handful of grated Pecorino or Parmesan. Toss vigorously until a glossy sauce coats every ribbon, loosening with more pasta water as needed. Finish with extra pepper and cheese. Serve immediately.