“Lasagne” with nettle
- Difficulty: Easy
- Prep time: 1 hour
- Serves: 5/6 Serves
- Cost: Low
- Note: Lasagnetta with nettle is a fresh pasta that goes well with any type of cheese, from the tastiest as pecorino to the most delicate as ricotta or fiordilatte.
Ingredients
- 500g common wheat flour
- 50g dry nettle
- 6 egg yolks
PREPARATION
-
Mill the soft wheat and the dry nettle with Faribon600 or Faribon600p;
-
Put the common wheat flour in a heap, then create a hole in the center, add the firstly the dry nettle, after the egg yolks, and finally a pinch of salt;
-
Start beating the egg yolks, slowly amalgamating them, first with a fork and then with your hands. Gradually incorporate the edge flour until all the ingredients are mixed;
-
Once obtained a ball of egg pasta, proceed by kneading it vigorously and beating it from time to time on the lightly floured pastry board;
-
Wrap the dough with a damp cloth and let it rest for 30 minutes;
-
Get back the dough, work it again 5-10 minutes and begin to roll it out first by pressing with your hands, then with a rolling pin to form a thin sheet. To facilitate this operation it is recommended to use a machine to roll out the dough;
-
Once you get a sheet of a couple of millimetres, you just have to cut the dough of the desired size;
-
Cook in boiling salted water.
_1.jpg)
