Stinging Nettle Tagliatelle With Hot Sausage And Kale
Last updated 6/12/2012 12:58:24 AM. Recipe ID 21171. Report a problem with this recipe.
Title: Stinging nettle tagliatelle with hot sausage and kale
Yield: 4 Servings
4 Extra large eggs
6 oz Frozen chopped spinach,
Defrosted and squeezed very
3 1/2 c Unbleached all-purpose flour
Plus extra for dusting work
1/2 ts Olive oil
8 oz Fresh spicy Italian sausage
With fennel seeds, cut into
1/2 lb Kale, finely chopped to
Yield about 4 cups
1/2 c Chicken stock
1/2 c Freshly grated Pecorino
Make a mound of the flour in the center of a large wooden cutting
board. Make a well in the middle of the flour and add the eggs, oil
and spinach. Using a fork, beat together the eggs, oil and spinach
and begin to incorporate the flour starting with the inner rim of the
As you expand the well, keep pushing the flour up to retain the well
shape. Do not worry that this initial phase looks messy. The dough
will come together when 1/2 of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your
hands primarily. Once you have a cohesive mass, remove the dough
from the board and scrape up any left over crusty bits. Lightly
flour the board and continue kneading for 3 more minutes. The dough
should be elastic and a little sticky. Continue to knead for another
3 minutes, remembering to dust your board when necessary. Wrap the
dough in plastic and allow to rest for 30 minutes at room
temperature. Note: do not skip the kneading or resting portion of
this recipe, they are essential for a light pasta.
Heat 6 quarts water to boiling in a spaghetti pot and add 2
In a 10-inch to 12-inch sauté pan, cook sausage over low heat until
fat begins to render, about 6 minutes. Turn heat up to medium and
cook until most of fat from sausage has rendered out and sausage is
golden brown. Add kale and chicken stock and cook until very soft,
about 2 to 3 minutes. Season with salt and pepper and remove from
Drop pasta into boiling water and cook until tender (about 1 minute).
Drain pasta and toss into sauté pan with kale and sausage. Cook over
high heat until coated, about 1 minute. Add grated cheese and toss
to mix. Pour into heated serving bowl and serve.
Green pasta recipe: substitute steamed nettles for steamed spinach,
or add 1/2 cup dried nettles and increase egg by 1.
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