Stinging nettle tagliatelle with hot sausage and kale

Yield: 4 servings

Measure Ingredient
4 \N Extra large eggs
6 ounces Frozen chopped spinach,
\N \N Defrosted and squeezed very
\N \N Dry
3½ cup Unbleached all-purpose flour
\N \N Plus extra for dusting work
\N \N Surface
½ teaspoon Olive oil
8 ounces Fresh spicy Italian sausage
\N \N With fennel seeds, cut into inch
\N \N Pieces
½ pounds Kale, finely chopped to
\N \N Yield about 4 cups
½ cup Chicken stock
½ cup Freshly grated Pecorino
\N \N Cheese

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 well.

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 ½ 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 tablespoons salt.

In a 10-inch to 12-inch saut‚ 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 heat.

Drop pasta into boiling water and cook until tender (about 1 minute).

Drain pasta and toss into saut‚ 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 ½ cup dried nettles and increase egg by 1.


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