Nettle pasta

Nettle pasta recipe

Nettle pasta is a delicious way to add nettle to your diet. Loaded with minerals, chlorophyll, vitamins and protein, nettle is wonderful for promoting liver and kidney health. It’s a fantastic tonic, especially in the spring. Click here for a full monograph on nettle.

You’ll need gloves to harvest nettle as the plant is covered by tiny hairs that, when touched, break off to release histamine, serotonin and acetylcholine which cause inflammation and pain. Fortunately, these hairs are easily destroyed when cooked or boiled. For this reason, it is important to briefly stir the nettles in boiling water or cook them like spinach.

It’s very simple to make this pasta recipe and you can scale it easily. As in the traditional Italian pasta recipes, you’ll need one egg per 100 grams of flour. In addition, 12 grams of semolina per 10 grams of nettle. Just multiply the ingredients by the amount of eggs you want to use. Example: 3 eggs, 300 grams of flour, 36 grams of semolina and 30 grams of nettle. The recipe below yields 500 grams of pasta (17.6 oz).

Happy pasta making! Leave me a comment below. I’d love to know what you think about this recipe.


Nettle Pasta Recipe

Course Main Course
Cuisine Herbal
Prep Time 10 minutes
Servings 4
Author Giovanna Becker


  • 40 grams young nettle tips (1.4 oz)
  • 400 gr wheat flour (14 oz)
  • 60 gr semolina (pasta flour) (2 oz)
  • 4 eggs
  • Salt and pepper to taste
  • 2 tablespoons olive, walnut or hazelnut oil


  1. Wearing gloves, briefly wash the nettle leaves.
  2. Bring 1 liter of water to a boil.
  3. Stir the nettle into the boiling water. Once is enough. The water will turn green fast.
  4. Discard the water and pat the nettle leaves dry with a clean towel.
  5. Add the nettle leaves, salt, pepper and eggs to a tall container. Puree it with an immersion blender. Alternatively, you can use a blender.

  6. In a large bowl, add the nettle mix, oil, semolina and flour. Mix well until you form a dough.

  7. Store the dough in a container and cover it with a lid to prevent it from drying out. Keep it in the fridge for at least 12 hours.

  8. Roll out the dough to the desired thickness. The thinner, the better. Cut the dough in the desired shape. I use a pizza cutter and make fettuccine. Alternatively, you can use a pasta machine to roll out the dough and shape the pasta.
  9. Cook the pasta in salted boiling water until the it rises to the top. If you make a big batch, you can dry the pasta for later use.


Nettle pasta dough

Learn how to grow a gorgeous medicinal and culinary garden with Giovanna Becker

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