Where I come from, Podravina region, this self-grown plant is often used in the spring. Its young sprouts and leaves are very nutritious. I therefore decided to use it in my preparation of noodles. The green star of this recipe is the nettle.
125 g (4.40 oz) nettle leaves
250 g (8.82) soft flour
For mushroom sauce:
300 g (10.58 oz) mixed mushrooms (button and oyster mushrooms)
half sprig parsley
50 g (1.76 oz) butter
100 ml (3.40 fl oz) white wine
150 ml (5.07 fl oz) whipping cream
Pour hot water over the spring nettles, let stand briefly and strain. Remove the excess water from the leaves and chop finely.
Mix the flour and pinch of salt, add nettles and an egg. Mix it all well with your hand, then transfer to a slightly floured surface. Knead until you get soft and firm pastry.
Roll the pastry thin, sprinkle with flour so the pastry does not stick, roll it and cut to mid-wide noodles. Dry briefly and cook in large quantity of salted water.
For the sauce, slice the mushrooms and chop the onion and parsley. Melt the butter in a pan and add onion. Fry briefly, then add mushrooms and parsley.
When the liquid evaporates, add wine. Add salt and pepper. At the end of cooking add the cooking cream and boil briefly.
Mix the strained pasta into the prepared sauce and serve warm.
If you are purchasing the nettle at the market, for 125 g of leaves you will need about 500 g nettle.