- 1 pound stinging nettles
- 1/4 cup extra virgin essential olive oil
- 4 extra-large eggs
- 3 1/2 cups all-purpose flour
- 1/2 cup semolina flour
- 4 tablespoons extra virgin essential olive oil
- 3 scallions, thinly sliced
- 3 cloves garlic clove, thinly sliced
- 1 teaspoon hot chile flakes
- 16 Nz cockles
- 16 mussels, scrubbed and debearded
- 1/2 cup dry white-colored wine
- 1/2 pound rock shrimp, cleaned
- two tablespoons butter
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Bring 6 quarts water to some boil.
Meanwhile, using plastic mitts, separate nettle leaves and stems and discard stems. Setup an ice bath near the stove and drop nettle leaves into boiling water. Allow cooking for one minute, drain and immediately immerse in ice bath. Drain leaves by pressing between 2 plates to get rid of all moisture. Devote the bowl of the mixer. Blend with essential olive oil until mixture has emulsified right into a paste.
Inside a medium-sized bowl, combine nettle paste and eggs. Mound 3 1/2 glasses of the flour in the heart of a sizable wooden cutting board. Create a well in the center of the flour and add some egg and nettle mixture. Utilizing a fork, start to incorporate the flour, beginning using the inner rim from the well.
While you expand the well, keep pushing the flour up from the bottom of the mound to support the well shape. The dough can come together when 1 / 2 of the flour is incorporated.
Start kneading the dough with hands, while using palms of the hands. After you have a cohesive mass, take away the dough in the board and scrape up and discard any leftover bits. Gently reflour the board and continue kneading for six more minutes. The dough ought to be elastic along with a little sticky. Wrap the dough in plastic and permit to relax for half an hour at 70 degrees. Utilizing a pasta moving machine, roll dough to thinnest setting and reduce 1/8 inch ribbons. Line a sheet tray with parchment paper and sprinkle liberally with semolina. Lightly place pasta on the top of semolina, cover and hang aside.
Bring 6 quarts water to some boil and add two tablespoons salt.
Inside a 12 to 14 inch saute pan heat essential olive oil till smoking. Add some scallions, garlic clove, and chilis and prepare until light brown, about one minute. Add some clams and mussels and saute 2 minutes. Add some wine. provide a boil, lower heat, and simmer two minutes. Drop pasta into boiling water and prepare until just tender, a couple of minutes. Meanwhile add some shrimp and lift heat to high. Add some butter and stir carefully so they won't take away the mussels and clams using their shells. Drain the pasta and toss in to the pan using the shellfish mixture, add some parsley and toss to decorate well and serve.
Recipe 2001, Mario Batali. All Legal rights Reserved.