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Nettle pasta

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.